How to freeze home-made gnocchi?
Recently made gnocchi from scratch at home -- and it was fantastic. We cooked half of the gnocchi we'd made, and froze the other half for later.
So these frozen gnocchi were frozen in the state where the potato dough had been created and formed into pieces, but before being added to boiling water. It was my hope that I'd drop the frozen gnocchi into boiling water at a later date, and get perfectly cooked gnocchi as a result.
However, because we'd thrown the gnocchi into a freezer bag, the freezing process led to the individual pieces of gnocchi sticking together. You can imagine the result: the fused gnocchi would not cook at an even rate, leading to some turning to mush before others had defrosted.
And I was not keen on breaking the gnocchi apart too aggressively, as I knew they would be brittle and delicate. All in all, the frozen gnocchi experiment was a disaster.
I've bought frozen gnocchi in containers and they were not stuck together, yet there was nothing clearly keeping them apart. Does anyone have tips for freezing gnocchi? Would, say, rolling them heavily in flour avoid them sticking together in the freezer? Or do I have to just ensure they are kept separate while they freeze?
Thanks for any tips.