gnocchiThere are many recipes out there, you can make them with potato or semolina, these are the two main kinds. For the kind with potato you can add eggs or not. I don't add eggs because I like them really light and I don't boil them either, I bake them and this helps them become drier and less soggy also with better potato flavor.
After you mix the flour and riced potatoes together mix them well but do not over mix, when they are blended, the consistancy should be like super soft playdough. They should not be stiff, hard or firm in any way whatsoever, if they are you have added to much flour. The ratio of potato to flour is: 2 parts potato and 1 part flour, by weight not by measure.
You can use a gnocchi board or just a fork, it's hard to describe online. The gnocchi should taste light a delicate. The best sauce is a simple tomato sauce with basil on top or light cream sauce. Hope this helps! Good luck! Also if you err on the side of less flour vs. more, you could always cook up a few before adding more flour.