A question about a recipe: Spinach Gnocchi from heirloom

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.

• Posted by: amysarah
• August 14, 2011

• 4131 views
• 1 Comment

• Ricotta
• Recipe Questions
• gnocchi
• freezing tips
• defrosting
• freezing

Recipe question for: Spinach Gnocchi