Is anyone out there....?

Because if you are there, and you know how to make gnocchi, I want to hear from you. I made my third attempt at those confounding Italian potato dumplings, and I still can't get the texture quite right. I'm not even going to take a picture of the result, they were that far off. The gnocchi tasted fine, but I just can't get the firm, almost-rubbery-but-not-tough texture so characteristic of gnocchi. Mine just taste like mashed potatoes, with a thin skin holding together each dumpling. The recipe I've used these past two times is from Simple Italian Food, one of Mario Batali's cookbooks. Any advice?