Yes, you are exactly right that I mean “How is it supposed to taste (and feel) when it’s done”.
What you’re describing sounds to me like I should judge it the same way I would judge plain wheat pasta such as spaghetti, that it should be soft enough to eat, preferably without a hard piece in the centre, but if overdone it will be mushy. (And I do understand from what I’ve read that gnocchi can become mushy much too easily.)
Do you think I’m starting to get the right idea?
How I plan to eat it: I’ve cooked it before and I also thought it was boring. So I’m probably going to have it American style, i.e. with far too much sauce. 
