A few days ago, I made one of my kitchen arch-nemeses, gnocchi, with much success and froze a batch. Making good on my promise to report back on the should-be-simple-and-cheat-yet-surprisingly-difficult-and-infuriating lumps of potato and flour, I’m happy to say we ate the frozen gnocchi last night and the “cooking first then freezing” technique worked extremely well! If you use this technique for storing gnocchi, be sure to drain them well (which can be tricky since they want to all stick together once they dry out) and spread them on a cookie sheet without letting them touch each other and freeze completely before transferring into a freezer bag or other container. When you’re ready to eat them, just heat some oil in a non-stick frying pan, and fry ‘em up. They’ll cook pretty quickly, so have your saucy-sauce ready to go. It’s like having your own frozen food, only better!
Cheers.
Ha! Too funny that it’s always been an arch nemesis of mine as well. It must run in the family. Let’s join forces soon!