HOME > Chowhound > Home Cooking >


Freezing gnocchi

There are quite a few older posts that cover this topic, but I'm still really torn and could use some input. I'm about to make a batch of gnocchi from a recipe I found on Epicurious. Every recipe says you can freeze the gnocchi but I am petrified to try. I have frozen potato heavy food in the past (potato leek soup, chicken pot pie filling with potato cubes) and every time the unfrozen and reheated product is horrible. The potato becomes mealy and spongy when frozen and unfrozen. I've read you can get better results with waxy potatoes but that's not what I'm intending to use, or what the gnocchi recipes I've found call for. I would be crushed to spend time make an extra batch only to find I wasted time and ingredients if the frozen gnocchi is as mealy as my previous attempts to freeze potato related items.
Get over the paranoia and freeze away?

Thanks! First time poster, long time lurker.

  1. Click to Upload a photo (10 MB limit)
  1. I made several batches of gnocchi, all gluten free. I did a couple of batches of pumpkin gnocchi and 2 regular potato gnocchi. I spread them on a baking sheet that had a thin layer of g.f. flour, poppeD them in the freezer to do it's job. I then bagged them up in freezer bags for later use. THEY WERE DELICIOUS!!! I am looking forward to having some this weekend.

    1. Yes, get over the paranoia - after all, you can buy a bag of frozen potato gnocchi in any major supermarket!

      2 Replies
      1. re: greygarious

        All the commercial gnocchi I've ever seen has been shelf stable, not refrigerated/frozen. Like boxed pasta.

        1. re: pdxgastro

          Take a look in the freezer section, where the ravioli are.

      2. It's true - they freeze very well.

        1. In my opinion it's BETTER ti freeze gnocchi. I find frozen gnocchi is less liable to fall apart in boiling water.

          1. OK! I'm still a little nervous, but I'll give it a go! I know you can buy frozen gnocchi at the store, but I wasn't sure if there were some crazy stabilizers in them or if flash freezing offered better results from commercially made frozen gnocchi.
            I guess I have some potatoes to cook!

            2 Replies
            1. re: Alisonlou

              Yes, absolutely. Just make sure you freeze them solid on a tray *before* packaging them!

              1. re: LauraGrace

                boil first (per Tom Colicchio), cool, tray freeze then cryovac. Oh, and don't boil the potatoes (imparts extra water which makes them heavy). Bake, skin when cool, then use a ricer. Spread out on a tray to cool before proceeding. http://www.nytimes.com/2001/07/18/din...

            2. Hi. Put the gnocchi, before boiling, onto a cookie sheet not touching, place in freezer until firm, then put into freezer bag. Do NOT remove from freezer until ready to put into boiling salted water, or they will begin to lump together! Just dump them in frozen, when floating for 1-2 minutes they are done and ready to be sauced! Also delicious in soup. Also, the starchier the potatoes, the lighter the gnocchi. I made gnocchi with yukon gold potatoes once and the gnocchi were kind of heavy. Good gnocchi is awesome! oh yeah-gnocchi good for about a month in the freezer.

              1. I have been using and making Gnocchi for years and lots of it. I have to disagree with the posters saying that the Gnocchi should be cooked first.
                We have always had the best results making and forming the Gnocchi, spreading them out on paper or plastic lined sheet pans, freezing till firm, and bagging.
                To cook use a little more water than you would for fresh, bring to a rapid boil and drop the frozen Gnocchi in and cook till they float to the surface.
                This method has always worked flawlessly for me and most of the restaurants I have worked in.

                5 Replies
                1. re: chefj

                  Whatever works for you. The idea of cooking then freezing came from Tom Colicchio (as per the link provided).

                  1. re: JazzyB

                    Funny, The fact that a celebrity chef really does not matter to me at all. I was speaking from personal experience and experimentation.
                    Really it will be what ever works for the OP.

                    1. re: chefj

                      Who better to trust, a pro or an unknown poster? I took Colicchio's advice...it works. The best part: a few minutes research saved me having to experiment.

                      1. re: JazzyB

                        I trust a poster over a TV personality. I bet chefrj spends more time in the kitchen to boot! PS..why is this turning into a proverbial pissing contest?
                        Don't freeze.
                        Who cares?
                        Agree to disagree. Move on.

                        1. re: JazzyB

                          In that case why post on Chowhound?
                          It may work but does it work better?