First you must steam a peeled potato that has been cut into a large dice. Simple enough. I use a stainless steel colander inside of my largest pot that I have filled with an inch or two of water. I cover it, and wrap the top in a kitchen towel. I usually leave it on a low boil for about half an hour. Once the potato is tender, remove from the heat, and toss into your Kitchen-Aid mixer with the dough hook attachment. Run it on low for a few seconds until the potato has broken up. Add flour 1/4 cup at a time until the dough starts to some together. It will be between 1/2 a cup and 1 cup per potato depending on how much starch the potato had to start with. Once you have your dough, turn it out onto a floured surface, form it into a ball, cover it with plastic wrap, and stick it in the fridge to cool.
Remove the dough from the fridge and cut in half. On a floured surface, roll each half into a long snake that is about a 1/2 inch in diameter. Cut the snake into 1/2 inch pieces. You can get more fancy with the shaping of the dumplings, but I never do. Now just cook them in a large pot of salted water. You will know they are done when they float to the top. Take them out of the water, and place them directly into a pan with your choice of sauce. They go great with tomato sauce, cream sauce, or a simple butter sauce.
I made one batch using blue potatoes and another using sweet potatoes. It was so good. The sauce is simply olive oil and parmesan butter (thanks Michel & Kelly) flavored with fresh minced sage and garlic. I allowed the gnocchi to crisp in the butter sauce before plating it up. I garnished the dish with saffron flowers and a little grated parmesan.