Okay, although you need a recipe for all the gnocchi sauces, you can very easily make beautiful gnocchi dough in 15 minutes or so without any sort of a recipe. That's the beauty of it.
3 large (2 lbs) rustic potatoes
1 large egg
1.5 -2 cups (225-300 g) All-purpose flour
Add russet potatoes to a large pot and cover with water. Bring to a boil. Boil for 30-45 minutes.
Remove and peel. Mash the potatoes into a large via a ricer or hand masher until smooth. Cool just enough to touch.
Add in egg and mix until thoroughly combined then a generous pinch of salt.
Start mixing in all-purpose flour until just combined. Add flour intermittently until it turns into a smooth bouncy dough.
Divide into four even pieces, dust and begin rolling into a long tube and ¾” thick.
Cut into 1” long segments. Refrigerate until ready to use or serve as is.
Roll along a gnocchi press or use a fork to press in for the gnocchi design.
Boil until the gnocchi begins to float and serve with desired sauce.