Thank you everybody... I guess the verdict is pretty clear: overworking the
dough.

I'll give the technique suggested by Darryl a go, and maybe try using low
gluten bread as suggested by Bubbablue.

And everybody else: Mia, anna maria, Bob (this one) and Tesoro - thanks a
lot for your comments and recipes...

-Benjamin Johnston

"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.
>
> Any ideas?
>
> Thanks a lot,
>
> -Benjamin Johnston
>
>
>