Place the potato flakes and the salt into a mixing bowl; add the boiling water and leave to soak for a few minutes until the water has been absorbed. Whisk with a fork until the potato mixture is nice and smooth.
Beat the egg and add to the potato mix. Then gradually add the flour, mixing well with a wooden spoon until you have a smooth but not sticky dough. Flour a chopping board lightly, gently roll out the dough into a sausage shape. Cut off pieces of dough approximately 3 centimetres long and mark with a fork to flatten slightly and create a pattern.
Place a pan of water on the boil. Add a pinch of salt. Drop the Gnocchi into the water a few at a time. They will sink to the bottom of the pan, and when they pop to the surface of the water, they are cooked. Remove the Gnocchi with a draining spoon and place on kitchen paper to drain. Toss in the Bloody Mary Sauce when it is ready.
For the Bloody Mary
Set a pan of water to boil. In a large saucepan place a whole onion. Add the two tins of tomatoes and stir on a medium heat for 15-20 minutes then carefully remove the onion.
While this is on the hob, mix up the Bloody Mary. In a cocktail shaker combine the vodka, sherry, tomato juice, celery salt, basil and ground black pepper. Shake to mix and add to the saucepan. Cook for another 5 minutes.
Add the grated parmesan, mozzarella and single cream to the sauce. Leave on a low heat to simmer stirring gently while you cook the gnocchi according to the packet instructions.
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