Cooking Tips and Suggestions

Cook the potato gnocchi in a large pot with plenty of salted water. As soon as the water boils, gently slide the gnocchi into the pot from the tray, avoiding touching them with your hands. Use a spatula to help. There’s no need to stir. If you do, you risk breaking them. Instead, add a little olive oil to the water.

The gnocchi are done as soon as they float to the surface. At that point, scoop them out with a slotted spoon and place them directly into the pan with the sauce.

If you have frozen the gnocchi, drop them directly from frozen into the pot with boiling water and proceed as usual.

Storage

I recommend consuming homemade gnocchi on the same day. Do not put them in the refrigerator. If you’ve made a lot, freeze them instead. Place the potato gnocchi spaced out on lightly floured paper trays.

Then put the trays in the freezer. Once frozen, transfer them to plastic food bags: they will take up less space. Do this only if the gnocchi are well hardened, otherwise, you will risk a mess: soft gnocchi would stick together and lose their shape.