Potatoes: Traditionally, fluffy potatoes like Russet are called for in gnocchi recipes. I've made them with both fluffy and waxy potatoes and both turned out tender and delicious, so I don't think the kind of potatoes you use matters very much.
Gluten-Free: I've tried making these with an all-purpose gluten-free flour and it worked well. I haven't tried any other GF flour yet. There are a lot of great, dedicated gluten-free gnocchi recipes that use all different types of flour on the internet.
Eggs: Most gnocchi recipes have eggs as a fourth ingredient, but we aren't just excluding the eggs because we are a plant-based blog. We actually think that the gnocchi come out fluffier and more tender without eggs - they are just not needed in our opinion. But you could definitely include eggs if you'd like.
Sauce: Gnocchi are delicious with all kinds of sauces - pesto (pictured), tomato sauce, fried sage and Miyoko's butter, etc. etc.