Homemade Gnocchi

First, I have to thank my good friend, David, for getting all the supplies and doing all the research for this endeavor. Our homemade gnocchi ended up being fun and relatively easy to make.
The basic gnocchi-making premise is simple: take a starch, add an egg and some flour, and mix until you get a dough the consistency of Play-Dough.
We made two types of gnocchi: potato and butternut squash. Because the cooked squash was very moist, we ended up having to add a lot more flour to get the right dough consistency, thus the squash gnocchi ended up being considerably more dense than the potato gnocchi. We couldn't really tell a difference between the flavors of the two types, so I'm just going to post the recipe for the potato gnocchi, which were easier to make and much fluffier.
One thing to keep in mind is that gnocchi by themselves are pretty flavorless so you'll want to pair them with some flavorful sauces.

Gnocchi Ingredients:
-2 baking potatoes
-1 egg
~3/4 C flour

Sauce #1 (Herbed brown butter sauce) Ingredients:
-1 stick of butter
-4 T fresh basil, chopped
-3 T fresh oregano, chopped
-4 T Parmesan

Sauce #2
-2 T tomato paste
-3 pieces center cut bacon, cooked until crispy
-4 handfuls fresh spinach
~1/3 C wine (whatever you're drinking ;-)

Steps:
1. Cook potatoes until very well done.
 2. Cut in half and use a fork to make shallow scraping motions, removing the potato from the skin onto a large plate as you go. Keep doing this until you get all the potato out of the shells. Once you get all the potato out, fragment any large pieces of potato with your fork (you want your pieces of potato to be as fine as possible). If you actually own a potato ricer you should just use that.

3. Let the potato sit for about 5 minutes, which will allow the steam to escape, leaving less moisture. (Less moisture -->less flour --> fluffier gnocchi).
4. Mix in 1 egg and a 1/4 C of flour at a time, kneading your potato mixture as you go. Keep adding flour until your potato mixture takes on the consistency of Play-Dough. (It took us about 3/4 C of flour).

(Note: the picture is of the squash gnocchi dough; I didn't get a picture of the potato dough)
5. Once you have the dough the right consistency, break your dough into half, and roll out each half on a floured surface into thin logs.

6. Cut your logs into bite-sized pieces.

7. Make your sauce. Both the sauces we made came together super fast. For Sauce #1, simply melt the butter in a small sauce pan and add the herbs. Saute for about 4 minutes. Add the Parmesan about 30 seconds before you serve so it gets melty. For Sauce #2, saute your wine and tomato paste in a sauce pan, add the spinach and crumbled up bacon, and cook for about 1 minute or until spinach wilts.
8. Add your gnocchi to boiling water and cook for about 2 minutes or until gnocchi float to the top.
9. Serve with a sauce of your choice and enjoy!