I made some gnocchi the other day using standard recipe: 1 cup boiled potatoes mashed 2 cups AP flour 1 large egg Mix thoroughly into ball of dough. I rested dough 15 min. On floured surface I rolled into ropes, cut into 1/2” pieces, rolled on fork, put in salted boiling water until floating, leave 30 sec, drain, toss in sauce. They were delicious, but a bit more dense than I wanted. What can I do to make more tender? More rest? More egg? Water?