Benjamin Johnston wrote:

> 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 rubberiness is from overworking the dough. I'm not sure of your
technique, but the way to make the dough is:

1. build your pile of flour, and hollow out a crater in the middle
2. pour your liquids into the crater, being sure to keep the sides from
collapsing
3. using your finger, slowing incorporate flour into the liquid, allowing
the liquid to pull in only as much flour as it needs and no more
4. when it has absorbed enough flour to be sticky but hold together, work
the dough until is has smooth surface
5. roll into a ball, flatten the ball, wrap in plastic and put it in the
fridge for about an hour to hydrate

--
Darryl L. Pierce >
Visit the Infobahn Offramp - <http://mypage.org/mcpierce>
"What do you care what other people think, Mr. Feynman?"