Home made gnocchi is big in restaurants, but not many people except for Italians seem to make it at home.
It's no big deal; just mashed potato bound with flour or eggs. Any number of people will try and complicate it by saying you need potatoes of a certain age or waxiness. I've tried all the theories and no matter what you do the resulting gnocchi are always good.
Here's an example, with another link within that post using sweet potato.
Last night I made a similar batch, drained them, rolled them in some finely chopped parsley and crumbled some blue cheese over the gnocchi in serving bowls. Then I browned them under the griller and served them, scattering parmesan over the top.