On Sat, 14 Jul 2007 06:58:05 GMT, "Paco's Tacos" >
wrote:

>
><The Golfer's Wife> wrote in message
.. .
>>I have made up the mixture for gnocchi (or potato dumplings) and I
>> would like now to make the gnocchi. There will be way too much and I
>> wonder if I can free-flow freeze them and if so, is there anything
>> else I especially have to do?
>>
>> Be grateful for a reply.
>>
>>
>> The Golfer's Wife
>
>Gnocchi freeze well. Place on a sheet pan, freeze, portion in plastic bags.
>They'll be good for about a month, after that they will start to dry out
>(freezer burn). Boil from frozen, 2-3 minutes.
>
Thank you so much for that. We find gnocchi generally fairly bland,
but I guess the sauce is the the answer to this? I made a batch
from simply potato, egg and flour but added grated parmesan cheese to
give te gnocchi a lift. I wonder if cooked grated onion with garlic
might also help. Do you know?

Thanks again.


The Golfer's Wife