"Benjamin Johnston" > wrote in message .au>...
> 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.

You might be overworking the dough, or you might be using flour with
too much gluten. I don't know how flour is marketed in Australia, but
you want a flour similar to American pastry flour, which is grown from
'soft' winter wheat.

Flour made from hard durum spring wheat (such as US bread flour or
Canadian all-purpose flour) is higher in gluten and does tend to
become tough with excess handling. This makes it ideal for breadmaking
but not so good for gnocchi, cakes, or pastry.

wd40