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
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)