<The Golfer's Wife> wrote in message
...
> 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

I agree with Giusi; adding moist ingredients like onion or garlic will
change the texture of the gnocchi and not in a good way. We add some nutmeg
and some white pepper along with the salt, for flavoring.