Wash and peel potatoes. Dice them and add them to your instant pot.

Add enough water to your instant pot to cover your potatoes.

Pressure cook on high for four minutes.

Once your potatoes are done, do a quick release. Drain the water from your pot and mash your potatoes until smooth. Allow them to completely cool. 

On a flat work surface such as a kitchen counter or cutting board, add 1 cup of flour to the middle. Over the flour, add your cold mashed potatoes. Create a well with your mashed potatoes.

Add your egg to the center of your mashed potatoes. Add salt.

Using your hands, work everything together until completely mixed together. Do not overwork the dough. If your dough is too sticky, you can add a little bit of flour at a time. 

Divide your dough into six sections.

Taking one of those sections, roll out into a log. It should be 3/4 inch wide. Then, cut that log into a 1/2 inch.

Dipping the backside of the fork into some flour, take one piece of your gnocchi, and roll it to create small ridges.

Once all of your gnocchi ‘s have small ridges, let them cool for 10 minutes in the refrigerator.

While your gnocchi are cooling, bring salt water to a boil.

Add your gnocchi in batches, careful to avoid overcrowding.

Allow them to boil for about 4 to 5 minutes.

When they are done, they should float to the top. Transfer to a plate, or cookie sheet with a paper towel.

Once they have all been boiled, transfer them to a medium temperature skillet that has 1 tablespoon melted butter.

Allow your gnocchi to cook for 2-3 Per side or until golden brown. 

Transfer them to your serving dish.

Sprinkle with Parmesan and salt and pepper to taste.

Optional garnish: freshly sliced basil