What Is the Best Way to Freeze and Reheat Gnocchi?

Good Questions

Q: I recently made gnocchi from scratch and flash froze a batch of uncooked ones. Unfortunately, when I cooked them they dissolved into a gooey, starchy mess. Since boiling water seemed to ruin them, I tried sauteeing the frozen gnocchi next, with better, but not much better, results.

Is there a trick somewhere in the process of making, freezing and cooking them that would make them turn out better? Or do gnocchi just not freeze well?

Sent by Leah

Editor: Readers, do you have any advice for successfully freezing and reheating gnocchi?


Related: Cook Once, Eat Twice! Recipes to Double and Freeze

(Image: Nealey Dozier)

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