Hi,

I've almost given up on gnocchi. I've tried making it many times - with
varying amounts of potato, flour and semolina. I've tried kneading it for
different lengths of time. I've tried several recipies. But I just can't get
my gnocchi to taste anywhere near the stuff you get in restaurants or even
from a supermarket.

Every single time it comes out rubbery. Really heavy and dense and rubbery.
I'm pretty sure it isn't a problem with the cooking - because I can cook
store-bought gnocchi fine. I'm pretty sure I must be doing something wrong
during the preparation.

Any ideas?

Thanks a lot,

-Benjamin Johnston