Nowadays you can get Gnocchi all over Italy in their special regional variations. Gnocchi count to the so called "primi piatti" which is the first main course of an typical italian menue.
Step 1: What You Need
Eggs 2, but of one only the yolk
Flour about 1kg, but this can vary quite strong
Step 2: Making the Dough
Tip: If you have a bowl that is big enough, use it, it will be easier to knead it afterwards. And it is also useful to scatter some flour ofer the squeezed potatoes every now and then, while squeezing.
After you finished squeezing mix your potaoes with flour and the eggs. Now you should have something really ugly sticking to everthing. Add flour an knead the mass until it isn't sticking to your fingers any more.
Don't be afraid if you have to use quite an amount of flour, this is depending on the potatoes, how much water they draw while cooking. Maybe an option here: Cook your potatoes in a pressure cooking pot. I would have tried it, if I had one.
Step 3: Cooking
Prepare a pot with salted water, and cook them at low heat for about 4-5 minutes.
After cooking fry them in a pan with some oil, and optional some herbes, however you like it.
Now your Gnocchi are finished.
Note: Although it is a quite easy receipe, with only few ingredients, it will take quite a time to make them, especially the part of kneading the dough until it is non-sticky. It took me about 1.5 hrs to make it.
Step 4: The Serving
My favorite is a garlic-meat-sauce:
Therefore fry some minced meat together with some onions and herbes in garlic butter. Deglaze it with some cream and impissate it.
My mother's favorite is a tomato-meat sauce:
Same principle as above but for deglazing it you use sieved tomatoes and other herbes. A insider's tip here for herbes is garden sage.
Or you can even make them sweet, then add some poppy seeds, grated almonds and vanilla sugar to the dough before cooking. An then why not try it with a caramel-sauce?
I am curious what you would add to the Gnocchi di patate?