For the potato gnocchi, the recipe is simple:
About 2 lbs of russet potatoes, boiled until soft (about 45 minutes), peeled while still hot, and riced (you need a ricer for this).
Spread the riced potatoes onto a cookie sheet and chill in the fridge. Toss it occasionally to keep it fluffy.
When chilled, make a "well" on your counter using the riced potatoes. Put two beaten eggs in the middle, along with salt and pepper to taste (not more than 1/2 tsp). Use your hands to work the dough into a ball. Try not to overwork the dough (it will get gummy if you do), but make sure the egg is evenly distributed.
Make another "well" with the potato mixture. Add one cup of flour and work it in. You might need a second cup, or even a bit more flour. It totally depends on how wet and sticky the dough is. Remember: You can always ADD more flour, but you can't TAKE IT OUT.
Once you have a light dough ball that stays together, roll out and cut the gnocchi exactly like the ricotta ones. Boil 3-4 minutes and add sauce. Enjoy!
For the pizza dough, we look to the MAN:
1 lb (16oz) of flour
1 envelope of Rapid Rise yeast
1 tbs of malted barley (a sweetener, sold at Whole Foods)
1 tbs kosher salt
2 tbs olive oil
10 fl oz warm water (100-105 degrees F)
Watch the videos for the procedure. Of course, add any topping you want!