I usually do a 2-3X batch of ricotta gnocchi and freeze some as dinner insurance. But this recipe uses less flour - it's more like gnudi, in that regard.
I'm wondering whether with the higher ricotta ratio plus the spinach, it freezes well? I see it can be made a few hours ahead, but I'm thinking of doing it today for few days from now - so I'd need to freeze. (Busy week, scant cooking time on day of dinner party.)
Also, I usually freeze gnocchi uncooked, as it boils up quickly from frozen; but in this case, would the texture hold up better boiled before freezing, then defrosted and baked per note above? Browned in oven with butter/cheese sounds delicious.
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