Place potato flakes in a large bowl. Stir in boiling water; add egg and stir. Stir in flour, do not overwork the flour or the gnocchi will get tough. On a lightly floured surface, knead 10-12 times, forming a soft dough.

Divide dough into four portions. On a floured surface, roll each portion into 1/2-in.-thick ropes; cut into 3/4-in. pieces. Press and roll each piece with a lightly floured fork.

In a large saucepan, bring water to a boil. Cook gnocchi in batches for 30-60 seconds or until they float. Remove with a slotted spoon onto a baking sheet or a large plate to cool slightly while you sauté the vegetables.

In a large sauté pan heat the olive oil over medium-high heat and cook the mushrooms for 4-5 minutes stir occasionally until they are nice and golden. At this point add in the corn, snow peas and asparagus and season with salt and pepper. Sauté the vegetables for 2-3 minutes or until the asparagus and snow peas are tender and bright green. Add the chopped fresh basil.

Add the gnocchi and gently toss with the warm vegetables being careful not to break the delicate gnocchi.

Serve the gnocchi with some freshly squeezed lemon juice if desired.