Is there a technique to freeze gnocchi so they maintain their consistency?
I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer.
Two days later I take them out of the freezer. After an hour the gnocchi were defrosted but sticky and a little bit darker.
Should I use semolina instead of flour after the gnocchi are shaped so they don't become sticky?
Should I use more flour for the dough I want to freeze?
Should I cook them before freezing them?
I used potato+flour+salt to make the gnocchi. No egg.
Best Answer
I typically use potato, flour and egg.
Make. Freeze. Then, go directly from freezer to boiling water. Do not defrost first.
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Quick Answer about "Is there a technique to freeze gnocchi so they maintain their consistency?"
I scatter them on a metal tray thinly coated with flour. Once the tray is full, it goes directly into the freezer. After the gnocchi are frozen on the tray, I dump them into a freezer bag. If you pile them to deep in the freezer before they are frozen (ie in a bag or box) they stick together.How do you freeze gnocchi?
It is best to freeze gnocchi uncooked as soon as they are shaped. Arrange the gnocchi in a single layer on a baking pan and place the pan in a level position in the freezer. Freeze until solid, about 3 hours. Gather the frozen gnocchi into resealable freezer bags.How do you keep gnocchi firm?
Put Gnocchi, divided from each other, over a well floured plate to avoid from sticking together. Let them rest for 15 minutes. If you want you can freeze them with the plate and once frozen you can put them into a freezer bag to leave more space in the freezer.Why did frozen gnocchi turn into mush?
Your gnocchi may be mushy because of any or all of the following reasons: boiled the potatoes instead of baked them. used waxy new potatoes with too much moisture in them. not used eggs to help texture.How do you keep gnocchi from getting mushy?
When cool enough to handle, scrape off the skins and push the potato through a ricer or food mill, then, while still warm, start working your dough on a floured work surface. (Here, Davies offers up another tip to fight the mush: \u201cSpread out the mash to cool; the escaping steam will further take away any moisture.\u201d)How to Freeze Pasta and Avoid Sticking
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Answer 2
I scatter them on a metal tray thinly coated with flour. Once the tray is full, it goes directly into the freezer. After the gnocchi are frozen on the tray, I dump them into a freezer bag.
If you pile them to deep in the freezer before they are frozen (ie in a bag or box) they stick together.
Out of the freezer, directly into boiling water. Do not need to let them defrost first.
*I use richotta, but the same should apply to potato gnocchi
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