Gnocchi came out doughy
I've made gnocchi several times and every time I'm content with the results. I love making it and its a great vehicle for sauce, but its missing something. Now when I look up Gnocchi mistakes, they always mention too much or too little flour. Either they are tough or fall apart. By most descriptions it seems my gnocchi are fine; they are soft and hold together perfectly. BUT! I'm not happy with the texture. My main concern is that the texture is not fluffy, but doughy. For something that cooks in a minute why am I getting this impression?
My recipe is rather simple. I cook for myself so i make a single portion. I use 1 roughly 7 oz Russet potato (i boiled it skin on) mash it with a fork, 1 egg yolk, and added about 1/2 a cup of flour. I mix it together until it forms a dough. I make sure its doesn't crack and its not too sticky. I rope it cut it and dust it with flour. I cooked them until they rose to the top between 60 - 90 seconds.
My question is should I be adding more flour and working it longer for a slightly tougher dough? I must admit my grandma's gnocchi have a great bite to them and I love that al dente quality.
Basically I'm unhappy with the results but wonder if I'm making a mistake or its more of an issue with preference.