This takes a bit of prep because of the potatoes, but baked potatoes work so much better for gnocchi than boiled, because the baked potatoes are drier so they don't make your gnocchi dough soggy and hard to work with. This would also be fun for kids to help in the kitchen with, since rolling the gnocchi dough into little balls is fun, almost like playing with playdough! I admit, I added more than a "pinch" of garlic salt to my gnocchi because I love garlic salt.
pierce potatoes several times with fork. Bake at 350 degrees for about an hour or until tender.
Remove skins from potatoes and mash in bowl until smooth (a ricer works wonders here, or if you, like me, don't have one, use your hands and a fork!)
add egg yolks and salt to potatoes. and stir well.
Add flour and stir until the mixture forms a dough. Knead dough until combined (do not overmx).
Roll dough into small balls and drop into boiling water, about 5-10 at a time, allowing them to boil until the gnocchi rise to the surface. Remove with a slotted spoon and drop into colander. Continue with the rest of the gnocchi until they are all cooked.
Drain red peppers, artichokes, and olives. Add to a food processor. Open can of chipotles in adobo sauce and rinse well, adding these to the food processor as well (you might want to start with just one or two and see how spicy the sauce is, since these can be very hot and the peppers keep well in the refrigerator when stored in an airtight container). Add garlic, cheese, and lemon juice and process until chopped and mixed well.