Making gnocchi is a little time consuming, but the process is pretty simple. I find that using left over mashed potatoes that have been refrigerated for at least 24 hours is the best. They are nice and dry, but flavoured well. Put 1/2 cup of flour on the counter, next add 2 cups mashed potato and make a well in the centre. Crack an egg into the well and then add 1/2 cup flour. Use your hands to mix everything together into a loose dough.
Knead the dough for a minute or two, adding a little more flour if it is too sticky, and form a ball. Take a small amount of the dough and roll out a long rope. Cut into inch long pieces.
Cook the gnocchi in boiling salted water. They are done when they rise to the top, this only takes 1-2 minutes.
To make the sauce, melt 1/4 cup of butter in a large non stick fry pan and add a chopped small onion and a chup of chopped mushrooms (I have also made this with asperagus or peas). Cook low for 10-15 minutes until the butter begins to brown, stirring often. Add raw prawns, and cook for 3 minutes on each side.