How do I make Gnocchi the right way?

I bought fine flour (cake flour), idaho/russet potatoes, added egg yolks, bought a potato ricer, and scraper to properly mix everything. I put the potatoes in the oven, until soft. Then, riced them, added the yokes, flour, and salt. I, gently, mixed everything, without over flouring. I had about 1 lb. of potatoes, and added about 1/4 flour. Funny thing is, everything came out ok. Maybe i'm not familiar enough with Gnocchi, but they seem sort of soft; not too soft, but kinda, just a little bit chewy, like gum. Again, they didn't fall apart when boiling, and they held their shape during and after being cooked. Am I doing something wrong? Is there a reason why the dough is so soft? Or, is that how it's supposed to be? Help!