Making gnocchi ahead of time: freezer or fridge?
I want to make potato gnocchi, maybe with some spinach, for dinner after work on Friday night (there's this guy... he's a picky eater but I'm confident gnocchi will work... Friday night will be quick and fun, less pressure than Saturday). I want to mix and shape the gnocchi ahead of time so he won't be sitting around for an hour while I get flour in my hair.
I see from a search of the boards that gnocchi freeze well, but I could also make the gnocchi in the morning before work and just store them in the fridge (I'm thinking in between reusable parchment sheets in a sealed container).
Which is better for gnocchi made ahead of time, the fridge or the freezer? And if anybody wants to contribute a foolproof potato-spinach gnocchi recipe I won't complain.
This recipe is great... here's what it says regarding freezing.
"Extra tip: Raw gnocchi freeze exceptionally well. Place them on a parchment-paper-lined baking sheet, making sure they’re not touching. Set the pan in the freezer until the gnocchi are frozen solid, so they won’t stick together when stored. Pop each gnocchi off the baking sheet and place in a resealable freezer bag. Keep in the freezer for no more than a month. To cook, toss the frozen gnocchi into boiling water and cook as instructed below. (Do not let them thaw before cooking.)"