Gnocchi is dead easy to make at home. Its basically just mashed potatoes mixed with flour.
The trick is to get your sauce made and while its simmering, you make the gnocci. Cooking time is like 2 minutes so by the time you mix, knead and cook, its only been 20-30 minutes and dinner is ready. Here are instructions:
500g/1lb 2oz waxy potatoes such as red skins or new potatoes, peeled and diced
200g/7oz plain flour
salt and freshly ground black pepper
To make the gnocchi, boil the potatoes for 10-15 minutes until tender then drain.
Mash them well - this bit is important because lumps will be noticeable in the gnocchi, so use a potato ricer if you have one, or mash the potatoes thoroughly to as smooth a texture as possible.
Into the potatoes, sprinkle plenty of salt and black pepper and the flour. Using a wooden spoon or your hands, bring together to make a firm dough.
Knead the dough gently for a couple of minutes then roll out into sausages about 1cm (0.5in) thick. Cut the sausages into pieces 2.5cm(1in) long.
Gently cook the gnocchi in a pan of simmering water for a minute or two until they rise to the surface. Scoop them out as they rise, toss with the tomato sauce and rocket leaves and serve.