Freezing Homemade Gnocchi
Has anyone frozen homemade gnocchi before? I want to make a big batch and freeze some for later. I was going to use Giada de Laurentiis' recipe (unless anyone has a really good one I can try), and probably freeze some marinara sauce alongside it.
If I can freeze it, do I do so before or after boiling the gnocchi? And when I want to eat it, do I just throw it into the boiling water straight from the freezer or do I defrost it first?
Thanks so much!!
Freeze before cooking. You can either freeze then individually on cookie sheets in the freezer and them seal up the frozen nuggets in a ziploc of vaccum bag. OR let them get fairly dry in a coolish kitchen for an hour or two so that they firm up and won't stick to one another and then freeze them in bags as above. Both have disadvantages/pluses depending on whether you have more freezer space or counter space and one trip or two to freezer.
You need a ton of water to cook 'em but there is no reason to thaw first -- the large volume of boiling water pretty much instantly thaws them and they cook in probably 5 minutes -- takes way longer to get the gallon or so of water boiling...
I just made a big batch of ramp and pecorino gnocchi! Yes, you can definitely freeze them-before you boil them.
Line a baking sheet with wax or parchment paper. Line gnocchi on paper and freeze. When completely frozen, transfer them to a plastic baggie.
You can cook them the same way by boiling them-they will just take a little more time to float to the top.
I have also put the frozen gnocchi into a 350 degree oven for 8-10 minutes before quick frying them in butter-works very well for a crisp exterior.