We and by we and mean Mom Tobler has attempted this soup before with great success so I thought I would make my attempt with very close supervision. First we had to make the dumplings or "Gnocchi".
2 qt Water (enough to cover boil potatoes those Italians are thorough)
6 oz Flour
2 eggs
2 lbs russet potatoes
2 tsp salt
1. Wash and boil potatoes until tender. Place in refrigerator and allow to cool.
2. Peel potatoes and put through a fine grater. Do not over mash or they will get tough.
3. Measure out 6 oz of flour.
4. Combine Potatoes, Flour, Eggs in a mixing bowl. Mix until dough no longer sticks to your fingers.
As you can see once again I messed up some how. It was inevitable. My dough was super sticky. To prevent this throughly drain and dry your potatoes. We also used 2 large eggs which may have contributed to how moist our dough was. In our attempt to make it not so sticky we added at least 3 more cups of flour.
5. Once your dough no longer sticks to your fingers, divide dough into 4 section and roll into a long rope. Cut rope into 1/2" pieces. Press fork lines into each dumpling for a classic look. We skipped that step and did things a little more practically with the center of a doughnut cutter. 
6. Place Dumplings in a pot of boiling water. Boil until they float.
7. Remove. We made several dumplings and then froze them for quick soup at a later date.
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