Is there a technique to freeze gnocchi so they maintain their consistency?

Question

I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer.

Two days later I take them out of the freezer. After an hour the gnocchi were defrosted but sticky and a little bit darker.

Should I use semolina instead of flour after the gnocchi are shaped so they don't become sticky?

Should I use more flour for the dough I want to freeze?

Should I cook them before freezing them?

I used potato+flour+salt to make the gnocchi. No egg.

Did you freeze them after boiling or before? – ElendilTheTall Jul 03 '14 at 14:24 — ElendilTheTall, Jul 03 '14 at 14:24
I froze the gnocchi before cooking them. – doctoraw Jul 04 '14 at 08:01 — doctoraw, Jul 04 '14 at 08:01

moscafj · Accepted Answer · 2014-07-03T15:19:05.863

6

I typically use potato, flour and egg.

Make. Freeze. Then, go directly from freezer to boiling water. Do not defrost first.

edited Jul 03 '14 at 15:19

answered Jul 03 '14 at 15:02

moscafj

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+1 for no defrosting and boil *after* freeze. They will take a bit more time to cook from frozen; hopefully the texture is not adversely affected (try a double batch, freezing half!). The brief bench-rest and a little flour (from OP) before freezing will help to keep them from sticking together as much. – hoc_age Jul 03 '14 at 16:48

score 3 · Answer 2 · answered Jul 03 '14 at 18:09

I scatter them on a metal tray thinly coated with flour. Once the tray is full, it goes directly into the freezer. After the gnocchi are frozen on the tray, I dump them into a freezer bag.

If you pile them to deep in the freezer before they are frozen (ie in a bag or box) they stick together.

Out of the freezer, directly into boiling water. Do not need to let them defrost first.

*I use richotta, but the same should apply to potato gnocchi

Is there a technique to freeze gnocchi so they maintain their consistency?

2 Answers2