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2-part question about homemade gnocchi

I made some homemade gnocchi last night. I salted some russet potatoes, baked them, peeled them, then ran them through a ricer. I used minimal flour and egg yolks and the result was a VERY soft gnocchi. the over all dish was very good. I made a simple sauce by browning some chicken sausage, adding shallots and blanched asparagus, white wine and chicken stock, and finished with butter.

Question 1: I tried and failed to brown the outside of the gnocchi in my sauté pan; it stuck like crazy and barely held together. should I have cooled the gnocchi in an ice bath right after cooking it before trying to sauté it? any good gnocchi sautéing tips?

Question 2: if I want to make the gnocchi ahead of time to freeze it, should I freeze it raw or pre-cook it? I've heard horror stories of frozen gnocchi dissolving in the pot of boiling water. I've searched this subject and have heard competing arguments for both cases (but I trust this community more than them).


asked by Benny almost 3 years ago
7 answers 906 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added almost 3 years ago

I freeze uncooked gnocchi all the time. Just toss the frozen gnocchi into boiling water and cook as usual, i.e. until it floats.

19f2e275 c635 488f 8322 530158a23e00  food52
added almost 3 years ago

so why do so many people experience their frozen gnocchi disintegrating, turning to mush, etc..?

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Kristen W.

Kristen W. is a trusted home cook.

added almost 3 years ago

Benny, I've had that happen with gnocchi frozen raw, but I was/am inexperienced at making gnocchi so I just assumed that my ingredient ratios must have been off. Curious if people know of specific causes for this.

B53d8573 61aa 4069 8686 39b20eb8e9c3  image
added almost 3 years ago

Sounds like your gnocchi needed a bit more flour. I usually boil mine and then brown them in a cast iron skillet that is nice and hot and has a good coating of butter in it. Any other type of pan and they stick easier. I freeze uncooked gnocchi and they cook up just fine.

B53d8573 61aa 4069 8686 39b20eb8e9c3  image
added almost 3 years ago

This is the recipe I use. You will eventually get the feel of how much flour you need. It takes a bit of practice. Mine were horrible at first but now I am a pro at making gnocchi.

0a62c55f 38bb 4f00 aefc 1de6685070d9  stringio
added almost 3 years ago

I also freeze raw Gnocci. Dust them with flour before freezing on a cookie sheet. When cooking them, do not use rapidly boiling water, be gentle. I think that those that dissolve were not made with enough flour to begin with. If you try to boil mashed potatoes, they fall apart. Flour binds. I feel the same thing happened when you were frying them. Firstly, use a good non stick pan and make sure they are sturdy enough by making them with the proper amount of flour. Good luck.

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