Mix all ingredients until well-blended. Dough should be light and delicate, not heavy. (If too sticky to roll into slender logs, add a little more flour.)
Let rest for 30 minutes.
Roll dough into long logs that are 1/2-inch thick.
Cut into 1-inch sections and pinch both ends slightly.
Drop into boiling salted water and cook until gnocchi float.

We like this best served with a marinara sauce. Light sauce is best to bring out the delicate flavor in Gnocchi.
You can try your favorite white sauce or pesto too.