Making gnocchi ahead of time...

[nasv]

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!

[janniecooks]

I had the same question recently and found this thread helpful:

http://chowhound.chow.com/topics/691478

[nasv]

Thank you so much for the link... to the freezer they will go... I'll make a double batch so I have some for another day also.

Thank you.