I did lots of experimenting today (about 6hrs worth of gnocchi experiments).
Tried Mario's, and a few others before settling on Thomas Keller's recipe (with a few modifications).
2lb of Russets
1.5-C All Purpose Flour
3 Large Egg Yolks
2-t Kosher Salt
I baked the russets at 375ºF until cooked, then fed them through a food mill. Folded in the egg yolks, salt, and 1/4-C increments of flour until a sticky dough came together. Floured my counter, scraped the dough out, floured the top of the dough, and flattened it out. Cut into cherry sized pieces and rolled into balls. Then I stuck them in the freezer to firm up a bit before taking them out to roll over the back of a fork. Froze them and put 'em into a ziplock bag.
They were very light and tender. The first couple batches had a bit too much flour which made them a bit chewy - but once I got the flour right they were fantastic.
Tried them with butter and parm (great), and then tried them tossed with some homemade pesto (also excellent).
Gonna' try pan-frying some of them now.
Thanks again guys!