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Freezing Gnocchi

By Cook's Illustrated Published May 2012

Can homemade gnocchi be frozen for a quick weeknight meal?

When we froze a batch of gnocchi as soon as they were formed, the frozen dumplings feathered apart in boiling water. We tried again, air-drying the dumplings until a thin skin formed on their surfaces and then freezing. That did the trick: The strengthened gnocchi held their shape beautifully and cooked as well as fresh ones.

To freeze gnocchi, place them on a heavily floured parchment-lined baking sheet and let them air-dry at room temperature for at least one hour and up to four hours. Transfer the baking sheet to the freezer; freeze the gnocchi until solid, about 45 minutes; and then place the frozen pieces in a zipper-lock bag and store in the freezer for up to one month. Cook the frozen gnocchi straight from the freezer as directed in the recipe (they will take slightly longer to float—indicating that they are done cooking—than fresh).