have you ever made homemade gnocchi?

[alzi]

if so, do you think it would work if i froze or refrigerated them after they were boiled?

i bought everything to make them - and see now that there is no way i have enough time to do everything AND eat them for dinner....so, could i do all the work tonight and then just heat them in whatever kind of sauce tomorrow?

[walterismydog]

Yes, I have. I did not boil them before freezing. Just freeze them in their uncooked form, and then boil them from a frozen state when you are ready to eat them.

They are SUPER time consuming, but worth it IMO. Also, a potato ricer makes a world of difference in the texture. Worth it.

[alzi]

potato.

so should i boil them tonight? or just make the dough/shape them and then store until tomorrow?

[janegold]

I refrigerate my leftovers, so I think it could work...they do tend to be a bit sticky though. Freezing might work better if you could freeze them on wax paper & a cookie sheet so they wouldn't stick together.

[alzi]

May 31, 2012 16:52:23 GMT -5 walterismydog said:

Yes, I have. I did not boil them before freezing. Just freeze them in their uncooked form, and then boil them from a frozen state when you are ready to eat them.

They are SUPER time consuming, but worth it IMO. Also, a potato ricer makes a world of difference in the texture. Worth it.

i just went and bought one last weekend bc all the research i did said that any of the alternatives to the potato ricer just did not cut it. i'm excited to try it!

the next thing on my wish list is the pasta attachment for my kitchenaid mixer!

[orangello]

If you're going to eat them tomorrow, just pop in the fridge - no need to freeze.

Freeze the cooked form , for future reference - the texture gets weird when you boil frozen raw ones, and they start to disintegrate while cooking.

[leeann]

WAIT! It's not "what's cooking Wednesday" anymore - you can't ask this todayyyyyyy!!!!!

I KID

[janegold]

May 31, 2012 16:52:51 GMT -5 alzi said:

potato.

so should i boil them tonight? or just make the dough/shape them and then store until tomorrow?

Mine tend to be more sticky pre-boiling than post-boiling. If you want to make the dough tonight, I'd probably just store the dough unshaped.

[louloudi87]

I wouldnt boil them before you freeze them. Just form them and store on parchment or wax paper and a cookie sheet.

[walterismydog]

May 31, 2012 16:53:56 GMT -5 alzi said:

i just went and bought one last weekend bc all the research i did said that any of the alternatives to the potato ricer just did not cut it. i'm excited to try it!

the next thing on my wish list is the pasta attachment for my kitchenaid mixer!

Your research led you to truth! haha. It's a fun tool, though a rarely-used one (at least in my kitchen). I also want the pasta attachment, but I fear that I would never use it after the new wears off...or, on the other hand, that I would use it all the time and gain 200 lbs from all the delicious fresh pasta.

[alzi]

thanks everyone!

and lastly - do you have any tried and true recipes? i got this one off my google reader, but am always open to more!

[walterismydog]

May 31, 2012 16:54:49 GMT -5 orangello said:

If you're going to eat them tomorrow, just pop in the fridge - no need to freeze.

Freeze the cooked form , for future reference - the texture gets weird when you boil frozen raw ones, and they start to disintegrate while cooking.

This was not my experience, I actually liked the texture of the frozen then boiled ones. I agree with not needing to freeze if you're just going to eat them tomorrow. Most recipes make kind of a huge batch, though, so you may need to freeze anyway. I would definitely give them a good dusting of flour before freezing.

Also, I add fresh basil to mine and YUM.

[Jalapeñomel]

I love gnocchi. My favorite is sweet potato gnocchi.

[orangello]

We make these all the time - www.epicurious.com/recipes/food/views/Potato-Gnocchi-with-Beef-Ragu-103230

Ignore the bit about pressing on the tines of a fork, way too much trouble. And the ragu is deeeelicious, if you ever have the time and inclination!

[beebeeeater]

I make homemade pasta pretty regularly - in my opinion, anything with any heft to it (gnocchi, ravioli, etc.) is always better frozen after being shaped but prior to being cooked.

[honeybee]

If your eating them tomorrow I'd boil, cool quickly with running cold water and then toss with a little oil. They'll keep fine for 2-3 days in the fridge that way.

Any longer then that and I'd freeze on a sheet tray. Once they're frozen you can consolidate in a plastic bag.

And our favorite way to eat them is to toss them in a frying pan and get the outsides just a bit crisp. Then toss with garlic, fresh tomatoes, parm and basil.

[angnshaun]

Yes we always freeze homemade pasta before we cook it.

[cookaholicwife]

I always freeze it. Sprinkle with extra flour after its cut out, place it on a baking sheet, freeze for at least 4 hours then you can transfer it to ziplock bags. I've always had success with Closet Cooking's recipe. I microwave the potatoes though.

potato gnocchi

[beebeeeater]

I had to read it like 3 times before I realized the screenname is not COCKaholicwife.