If I think you mean “what it’s supposed to taste like when done” then take a small bite and find out if the softness or firmness is to your liking. Cook longer if you like it very soft, but I don’t recommend it. It’s nicer al dente.
And how do you plan to eat it? I find this thing bland (especially commercially made kind). I make my own Austrian potato dumplings from the very same dough formed in a different shape, but Austrians eat them with delicious bits. I never touch gnocchi or eat it the Italian ways.
