Benjamin Johnston wrote:

> 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.

Darryl's technique is a good one, but for plain pasta; no potatoes are
indicated in this one.

Use AP flour, just don't work it so much.

Or, alternatively, try to work it less and, in any event, let it rest,
covered, for 20 or 30 minutes to relax.

Pastorio

> 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
>>
>>
>>
>
>
>