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).
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.