Benjamin Johnston wrote:

> 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?

The first thing that occurs to me is that you're overhandling them.
The less kneading, the better. Restaurants and supermarkets buy theirs
from commercial producers who make them by machine. Yours will most
likely be denser just because of the differences in making them. You
might try making them smaller.

Pastorio