Making gnocchi ahead of time...
hey everyone - I want to make some potato gnocchi for dinner but will have more limited time right before serving, but will have more time several hours in advance. Is there a preferred way to make this fresh gnocchi in advance to preserve quality?
I'm thinking after I roll out the dough, make the strands, divide into little "pillows", do the fork-thing (optional), what next? Into the freezer on a silpat and sheet pan? Or for that evening, the fridge or something?
Thanks so much!