I took these recipes verbatim other sources, so I won't bother re-typing them here. Note: gnocchi takes freaking forever to make-- forcing the potato through the strainer is harder than it seems in the video. It's fun to roll out, though, like playing with play dough. I added Italian sausage and chiffonaded basil for garnish. Everything's better with basil!
Both the gnocchi and vodka sauce freeze beautifully; freeze the uncooked gnocchi on a cookie sheet and then transfer them to a ziploc baggie after they're frozen so you don't end up with one giant clump of potato dough.