First time making gnocchi. I actually had a pot of boiling water going so I could taste for salt, and to make sure I had the right consistancy for the dough. Things were great until I froze it.
I noticed that because of the freezing it takes longer to cook and now my gnocchi taste waterlogged and mushy. I just attempted to leave it out to defrost some before I threw it in the water, and it was so much better.
I don’t think going from freezer to boiling water is a good idea. Anybody else have experience with this?
by dell828
2 Comments
I like to fry my frozen gnocchi.
Frying them frozen is the way to go, it’s also a good idea to vacuum seal them. If you don’t have a vacuum sealer take a large pot of water and dip the plastic bag in the water as close as you can to the seal. As you dip it the pressure from the water will push all the air out. It won’t be a perfect vacuum but gets most of the air out.