gluten free gnocchi tasting too much like potato
Is it cheating to put the cheese inside the gnocchi?

I've used grated hard cheeses to help take up some of the moisture from gnocchi before.  If you use cheese, plus some herbs or spices (nutmeg is pretty classic, a bit of rosemary might be nice as an alternative, or even lemon zest), it shouldn't taste like a baked potato.

I'd also be concerned with your choice of potatoes -- red potatoes around here tend to be a waxy potato.  I typically use a mealy (aka floury aka starchy) potato such as a russet for gnocchi, or an in-between potato, such as a yukon gold.