This how-to guide contains 3 easy tips to freeze homemade gnocchi dough. Homemade gnocchi is a great way to make a big batch for multiple meals or for feeding a large crowd. I personally love making a big batch when we get potatoes in our CSA box. I also love making gnocchi out of seasonal squash. I’ll freeze extra gnocchi for future meals. This makes weeknight dinners even easier!
Fresh gnocchi dough is so easy to make and can definitely be better than store bought considering we get to make the gnocchi dumplings with a variety of seasonal ingredients. And while the classic version is potato gnocchi we can also make variations using squash. If we take the time to prepare a big batch of gnocchi we can freeze extra to save for a later date.
Simple Ways to Prepare Gnocchi
Before we talk about freezing extra gnocchi, let’s dive into the best way we can prep uncooked gnocchi. First, if using potatoes we’ll bring a large pot of water to a rolling boil. Next, peel and dice potatoes into small pieces to help cook evenly and quickly. Cook peeled potatoes until fork tender. Using a potato ricer or masher, mash the cooked potatoes until smooth. Add in seasonings along with flour, egg, and salt. You may need to add extra flour if the dough is too way wet and doesn’t hold shape when forming the sausage shape gnocchi.
Once the dough is mixed, form little dumplings out of each piece of gnocchi or you can roll the dough out into a long rope and cut nuggets of gnocchi. Arrange the cut gnocchi in a single layer on a parchment lined baking sheet dusted with a bit of semolina to prevent sticking. Once all the gnocchi are shaped, you can cook them right away by placing batches of the raw gnocchi dough into the boiling water and allowing them too cook until the gnocchi float to the top. Remove the cooked gnocchi immediately and add to your favorite sauce. Now, if you prep the raw gnocchi dough and don’t want to use it right away, keep reading for 3 key tips for freezing your gnocchi dough.
Tip Number 1 for Freezing Homemade Gnocchi Dough: Freeze Same Day
Freezing gnocchi can be done in a few easy steps. If opting to save your gnocchi for later use, freeze them same day for best results. The freezing process preserves the freshness of the dough and it is a great way to store uncooked gnocchi for an easy meal at a later date. For best results, lay out the prepared gnocchi in a single layer on a baking tray lined with parchment paper. Place the tray in the freezer overnight so the gnocchi freeze. The next day, take the frozen gnocchi out and place them in a resealable freezer bag. This takes us to tip number 2 below.
Tip Number 2 for Freezing Homemade Gnocchi Dough: Use Freezer Friendly Bags or Airtight Containers
When freezing gnocchi, it is best to use an airtight container, a freezer-safe container, or freezer safe Ziploc bag. Place the frozen gnocchi in a freezer-safe air tight container or bag. You can also use a vacuum seal to help freezing vacuum-packed gnocchi to keep them optimally fresh. When you’re ready to use the gnocchi you can place them directly in a pot of salted water that’s been brought to a boil and cook them again until they float to the top. The water temperature will help to thaw and cook the gnocchi. Prepare your gnocchi as desired.
Tip Number 3 for Freezing Homemade Gnocchi Dough: Use Within 3 Months
The final key tip when freezing gnocchi in a freezer-safe resealable plastic bag or airtight container is that you’ll want to use them within 3 months. This isn’t to say that you can’t freeze them for a little longer but it is a good idea to use them sooner than later to ensure the gnocchi do not develop freezer burn. Combat freezer burn by storing gnocchi in freezer bags. This ensures the dumplings are not exposed to excess air and moisture.
Gnocchi Recipes You’ll Love
This Acorn Squash Gnocchi with Basil Pesto offers a fun spin on the classic potato gnocchi by using seasonal autumnal squash. It’s a keeper for our gnocchi making archives! Other simple ways to enjoy the thawed gnocchi once cooked can include a simple sauce of browned butter and fresh herbs with a generous grate of parmesan cheese. You can also crisp up gnocchi in a large skillet with a bit of olive oil and cook until golden brown. Toss with marinara and garnish with more parmesan cheese and torn fresh basil leaves.
Keep in mind: You can freeze any type of gnocchi that is prepared. To keep their best texture freeze them uncooked for future cooking. It’s an easy way to cook them straight from the freezer to make your favorite gnocchi dish to enjoy for an easy weeknight meal.
Questions about freezing gnocchi dough? Let me know in the comments!
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