gnocchi from scratch

I've tried store bought gnocchi and it wasn't very good. They are just bland dense doughs that don't soak up much of the sauce. Now that I have some extra time on hand, this would be a good time to try making gnocchi from scratch.
I found a recipe on Serious Eats. Recipe here. It took a little less than 2 hours from beginning to food on the table. But the result was amazing. Now I just wish I made more so there's leftovers.
It's not something I would make regularly. But for special occasions, it's worth every bit of effort.

the dough is made from mixing cooked potato flesh, eggs and flour; the less flour you use the more tender the dumplings. I don't have a potato ricer. So I just roughly chopped the cooked potatoes with my dough scraper

Once the dough is smooth, roll into a ball and divide into fours

shape each portion into a long rope

cut into small pillows

work with one pillow at a time, roll on the back of a fork to create ridges on one side and a finger dimple on the other

the finished gnocchi would have a dimple on one side, which traps and holds sauce

For the sauce I used a roasted red pepper pesto that I made a couple days ago. The dish came together in less than 10 minutes after all the gnocchi were shaped

The gnocchi was so soft and tender and had a hint of sweetness from the potatoes. It soaked up so much sauce from both the tender flesh and the dimple shape. Because I didn't rice the potatoes, every now and then you get some small chucks of potatoes under your teeth when you bite into it. It's sooooooo good.