Gnocchi is about the potato. It is not pasta. I played with these last weekend and had some luck. The general consensus for ingredients is a pound of baked potato (flesh only), an egg, pinch of salt and 1 C flour. Here's a few shots of my second attempt. I used 550 grams baked potato flesh (russets baked at 425 for an hour and scooped out while warm), 2 eggs, 1/2 t salt, and 3/4 C flour.
The baked potato and don't toss the skins! Rebake the skins and top them with stuff for a separate meal. A friend of mine uses yukon gold for gnocchi but my preference is the russet.
Dump in gently boiling water to cook. When they rise to the top, they're done. I served them with ham, peas, olive oil, salt, pepper.
In retrospect, I should not have crushed the potato so much, a more coarsely crumbled potato gave a better gnocchi (taste and texture) and I would've used the full 1.2 C of flour this amount of potato would've called for.