>"Benjamin Johnston" writes:
>>
>> 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?

A good idea is to post your recipe, lacking that no one can do more than make
wild speculations.

Good info he
http://www.e-rcps.com/pasta/rcp/gnocchi/index.shtml


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