🔕 🔔
Loading…

My Basket ()

All questions

Making Gnocchi Ahead of Time

How long before dinner can I make the Ricotta and Chive Gnocchi? I would like to make in the morning or day before. Is that possible?

asked by Jann over 5 years ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

6 answers 9113 views
0bc70c8a e153 4431 a735 f23fb20dda68  sarah chef
Reiney

Sarah is a trusted source on General Cooking.

added over 5 years ago

Yep! Morning would be better than the night before. Cook them as soon as you shape them, then lay flat on a tray or plate with a light coat of oil (otherwise the gnocchis will stick together) & refrigerate.

Refresh briefly in water, or pan fry just before serving.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

F2fc0977 4138 47ba 9a5e a3ff7630c163  stringio
added over 5 years ago

Thank you very much! This makes my upcoming dinner party soooo much easier.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

I've also had very good luck freezing gnocchi -- in single layers, wrapped in parchment, then foil, then a freezer bag -- they go straight into the boiling water from the freezer.

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 5 years ago

Just to clarify -- I've actually not frozen ricotta gnocchi before, but I have frozen regular potato ones with great success. Now I am wondering if anyone has input on freezing ricotta-based gnocchi!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Maedl

Margie is a trusted home cook immersed in German foodways.

added over 5 years ago

If you are making the ricotta gnocchi for a dinner party, I would not make them ahead of time. They--or at least the ones I made--are delicate and did not improve with age. I would make a trial run, too, because if they don't have enough flour in them, they fall apart while cooking. NOT pretty for a dinner party!

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.