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?
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(Image: Nealey Dozier)