Combine the cooled mashed potatoes, lightly beaten eggs, and flour in a large bowl. Combine until well mixed. (It works best to use your hands). Depending on the moisture in your potatoes, you may need to add additional flour.
On a floured surface, roll a small ball of the dough into a snake shape. Cut the snake into 1/2 inch pieces with a butter knife. Place the cut pieces on a paper towel so that they don't stick together.
Add the gnocchi in batches to a pot of bowling water. Boil for approximately 4 minutes or until they float. Serve with your choice of sauce, or not.
Kay: In 2001, I tried gnocchi and I really liked it. I really liked to make them, too. They really taste like mashed potatoes cooked twice but cut into little squares.
Mom (Dana): This is another good use for instant potatoes. I've also cut the recipe down to use whatever left over potatoes I have.
These freeze well. Place the cut pieces on a baking sheet and put them in the freezer for about 30 minutes. Then place them in a Ziploc bag and return them to the freezer. You don't need to thaw them before boiling. Just cook them a little longer.
(I think Kay needs a new word besides "really"!!)