rcooper mentioned on Twitter:
Fine Cooking has a great recipe for potato gnocchi. There are a couple of other hints in there, especially potato type. Primarily, though, remember to minimize additional moisture so that you can minimize flour. If you can find someone who makes gnocchi well, I highly recommend bribing them so that you can witness a session, and feel the dough when it's at its proper consistency. It's soft and silky, and it's also really hard to describe adequately. If you can experience it, you'll have an easier time ensuring that you've added the proper amount of flour and no more.