Potato, you should win a metal, gnocchi

On a winter night, when I was feeling adventurous and generous towards my spouse, I decided to try my hand at gnocchi, the only pasta he truly loves. I have to admit that I was scared, it seemed too complicated, the shape seemed impossible to create, but I dove in, and it worked out perfectly, he loved it and I mastered one more thing in cooking, win win!  There are many techniques when making gnocchi, some require that the potatoes be oven baked, some boiled without the skins, some boiled with the skins, some steamed. There are recipes with egg, some without and one that even used baking powder. I looked them all over and used a mix of all the ones I've read and it worked out.
So here's what you'll need:

4 large Idaho potatoes (2 pounds)
2 eggs
2 cups flour
1 tbsp salt
1/4 tsp kosher baking powder

Steam the potatoes or boil them in their skin, then once cooled a bit peel them. It you have a potato ricer, pass them through it for a smooth texture, if not, mash them one by one on a board with a fork, so as not to have any lumps at all and let them cool off. Now add the salt then eggs, mix lightly and add the flour and baking powder and mix till everything is incorporated and you have a very fluffy type dough. Separate the dough into 8 balls, then roll each ball into a long strip of about an inch wide. Then with a knife cut 1 inch pieces off of the strip and place each piece on a lightly flour dusted pan. You can leave them like this and boil them, but I like to try and make the traditional rounded shape by placing a piece of dough in the palm of your hand, then with the back of a fork roll the under part of the fork off of the dough till the dough curls up into a shape similar to a kidney beam with stripes. At this point you can either freeze them separately on a tray first, then when frozen, put them all in a bag and refreeze them till you need them, or add them into in large pot of salted boiling water and wait till they float, when they do, let them cook another minute, then strain them & drop them into an ice bath for 3 minutes (big bowl full of cold water and ice cubes) to stop the cooking process, then strain them and add them to the sauce of your choice, heat them through and enjoy!