- December 2013
- Serves 8-10
- Takes 40 minutes to make, 30 minutes to cook (each batch takes 2-3 minutes)
These freeze-ahead gnocchi recipe can conveniently be made well ahead of time, then cooked in a few minutes straight from frozen.
- Vegetarian recipes
- 2.4g (1g saturated)
- 31.3g (0.9g sugars)
For 10 servings
Make sure the potatoes are dry before you mash them – too moist and your gnocchi may be soggy. If your mix is too soft to roll, dust it in flour, but be wary – adding too much flour may make the gnocchi dry and pappy.
The magic of these gnocchi is that they can be made well ahead of time, then cooked in a few minutes straight from frozen.
Cooking potatoes in their skins reduces the amount of water absorbed, making them more fluffy when mashed. Making the gnocchi while the potatoes are still hot will help keep them light in texture, so when peeling off the skins, wear rubber gloves to protect your hands.
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