Pumpkin gnocci--how far to make in advance?
Hi al. Last year I made this pumpkin gnocci recipe, and I'm going to triple it tomorrow for a family gathering.
Everytime I've ever made gnocci--pumpkin, regular, spinach, etc--it's gone straight into boiling water as soon as it was made. It will be served at my mother's house around 5:30--you think it will be ok if I make it at my house that morning? (will travel about a half hour with it in the car) Should I store it in the fridge with parchment in between the layers? Would it be better if I just made the dough at my house and shaped them at her house?
I have boiled up my potato gnocchi and held before sautéing. just oil them well. That way they will hold their shape better. Then saute at her place. You may want to redunk them in boiling water to heat through again. Think of how a restaurant would do high volumes of pasta/gnocchi, they often have cooked ready to reheat in boiling water and toss with sauce.
this sounds delicious by the way.
make them any time in advance and then freeze them individually on a sheet pan.. when solid, drop in a ziploc bag. travel with them in a cooler and just drop them still frozen into the water.
no worries about sticking, smooshing, etc.
if you prefer to make the dough and shape them later in the day that will be ok too, but i think the above method will be easier.