I made gnocchi for the first time a couple months ago, and used this recipe. It calls for butternut squash in addition to potato. It is served with a sage and brown butter sauce that is out of this world.

For how to make the gnocchi and the sauce, go here: http://www.foodnetwork.com/recipes/alton-brown/butternut-dumplings-with-brown-butter-and-sage-recipe/index.html

Some notes from my experience with this recipe. The trick is to use the least amount of flour possible to get the dough to stick together, and to handle it as little as possible. Also, one last tip: Use the food mill or potato ricer, and toss the last bit of any chunky solids that don't go through. Dom't be tempted to use them because they will mess up the airy, buttery texture you are going for.

You will need a *large* workspace for these. These do not require a rest or drying period.
Source(s):
http://www.foodnetwork.com/recipes/alton-brown/butternut-dumplings-with-bro... and personal experience

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Gnocchi with Tomato Sauce

Ingredients:

Serves 6

* 1 tablespoon extra-virgin olive oil
* 1 small onion, finely chopped
* 3 cloves garlic, minced
* 1/4 cup dry white wine
* 1 can (28 ounces) whole plum tomatoes with juice, crushed by hand
* 1 can (14 1/2 ounces) tomato sauce
* 2 sprigs basil
* 1/4 teaspoon crushed red pepper flakes
* Coarse salt and freshly ground pepper
* Gnocchi
* Thinly shaved parmesan cheese, for serving

Directions:

1. Heat oil in a large saucepan over medium heat until hot but not smoking. Add onion and garlic; cook, stirring occasionally, until onion is translucent, 5 to 7 minutes. Add wine; cook until most liquid has evaporated. Add tomatoes and juice, tomato sauce, basil, and red pepper flakes. Reduce heat to medium-low; simmer until slightly thick, about 30 minutes. Season with salt and pepper. Remove from heat; cover to keep warm.
2. Bring a large pot water to a boil; add 1 tablespoon salt. Add half of the gnocchi; when they rise to the top (after about 2 minutes), continue to cook until tender, about 15 seconds more. Transfer gnocchi with a slotted spoon to pan with sauce. Repeat process with remaining gnocchi.
3. Reheat gnocchi over low heat; gently toss. Serve with cheese shavings.
Source(s):
http://www.marthastewart.com/recipe/gnocchi-with-tomato-sauce

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My mom has been making these for years. And I found the recipe she uses which is the same as Mario Batali. She said that's the basic recipe, as an Italian I guess she would know :)
You can also add 250ml of ricotta to the recipe. You will need to add more flour. Extra flour would depend on how wet the dough is. You are looking for a "play dough" like texture.
If you are not a red sauce fan you can saute some onions in a pan with butter add cooked pasta toss with parmesan cheese add parsley at the end.
No measurements just add as much or as little as you like.
http://www.foodnetwork.com/recipes/mario-batali/gnocchi-recipe2/index.html
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