All purpose flour should work. Figure about two cups flour to two eggs. You will need a fork and a "bench knife" (pastry cutter). The flour will absorb as much of the egg as it wants to. After that it's rest, roll and cut. Allow the pasta to rest wrapped in cling wrap for 30 minutes. Cut into manageable portions and roll into long dowels. Cut to the gnocchi size length you are after.

I would consider going to an Italian store and getting "00" flour.
When in Rome.....

Or you could make ricotta gnocchi with ricotta cheese and flour. There's a recipe on this site.

Here is the recipe, good luck!
http://www.food52.com/recipes...