Can you refrigerate homemade gnocchi?

Quick answer

Yes, you can refrigerate homemade gnocchi for up to 3-5 days. The key is making sure you store the gnocchi properly to maintain texture and prevent sticking.

Should you refrigerate gnocchi dough or cooked gnocchi?

It’s best to refrigerate cooked gnocchi rather than the uncooked dough. The raw dough can become dried out in the fridge. Cooked gnocchi holds up better.

How to store cooked gnocchi in the fridge

Here are some tips for storing cooked gnocchi in the refrigerator:

Let the gnocchi cool completely before refrigerating. Putting warm gnocchi in the fridge causes condensation which makes them soggy.
Toss the cooked gnocchi with a little olive oil or melted butter. This prevents them from sticking together.
Store gnocchi in an airtight container. Make sure the container has a tight seal to prevent drying out.

Layer sheets of parchment paper between layers of gnocchi to prevent sticking.
Refrigerate gnocchi for up to 3-5 days.

How to reheat refrigerated gnocchi

To reheat refrigerated gnocchi:

Bring a pot of salted water to a gentle simmer.
Gently add the gnocchi and cook for 2-3 minutes until heated through.
For extra flavor, you can simmer the gnocchi in tomato sauce or pesto sauce instead of plain water.

Avoid boiling refrigerated gnocchi vigorously as they can fall apart. Gentle simmering is best.

Changing gnocchi texture after refrigerating

Refrigerating gnocchi may slightly change the texture:

The gnocchi may absorb a bit more moisture and become softer.

If not stored properly, the outside of the gnocchi may dry out slightly.
Reheated gnocchi won’t have quite the same fluffy, pillow-like texture as freshly made.

But overall, properly stored, refrigerated gnocchi holds up well and is hard to distinguish from fresh when reheated gently. The texture change is minimal.

Can you freeze gnocchi instead of refrigerating?

Yes, freezing is an excellent option for storing homemade gnocchi. The freezer preserves texture and flavor better long-term compared to refrigerating.

Follow the same steps for cooling and tossing cooked gnocchi in oil/butter before freezing. Pack gnocchi in airtight containers with parchment paper layers. Frozen gnocchi keeps for 2-3 months. Thaw overnight in the fridge before reheating.

Tips for the best homemade gnocchi

Here are some tips for making great gnocchi with a light, pillowy texture:

Use starchy potatoes like Russets or Yukon Golds. The starch is needed to bind the dough.
Rice the potatoes when they are still hot for a fluffier texture.
Add egg yolks to enrich flavor and help hold shape.

Avoid overworking the dough. Handle gently when shaping.
Use a light hand when rolling gnocchi over the back of a fork for the ridges.
Boil gnocchi in batches. Don’t crowd the pot.

Remove gnocchi from water as soon as they float to the top.

Sample homemade gnocchi recipe

Here is a recipe for light, fluffy potato gnocchi to make at home. It uses just 3 ingredients.

Ingredients:

2 lbs russet potatoes

1 cup all-purpose flour
2 egg yolks

Instructions:

Bake potatoes until tender, about 1 hour at 400°F. Let cool slightly.

Scoop out baked potato flesh into a bowl. Rice the potatoes while still hot.
Make a well in the potatoes and add the flour and egg yolks.
Gently mix everything together until a shaggy dough forms.

Knead the dough briefly until combined. Avoid over-mixing.
Cut dough into 6 pieces. Roll each piece into a long rope, about 1/2-inch thick.
Cut ropes into 1-inch pieces. Gently press down on each gnocchi with a fork to make ridges.

Bring a large pot of salted water to a boil. Cook gnocchi in batches for 2-3 minutes until they float to the top.
Remove cooked gnocchi with a slotted spoon. Toss with desired sauce.

Making gnocchi ahead of time

Gnocchi freezes beautifully, so it can be made in large batches ahead of time. Here are some tips:

Prepare the recipe up until shaping the gnocchi. Freeze in balls or logs.
Lay frozen gnocchi on a baking sheet dusted with flour or cornmeal. This prevents sticking.
Once frozen, transfer to freezer bags or airtight containers. Store for 2-3 months.

Cook frozen gnocchi directly from frozen state. No need to thaw first.
Add 2-3 extra minutes to the boil time for frozen gnocchi.

Make gnocchi on the weekend when you have more time, then freeze it for quick weeknight meals.

Can you freeze homemade gnocchi in sauce?

Yes, freezing uncooked gnocchi in sauce is an easy way to have a ready-to-bake freezer meal.

Prepare a tomato sauce, pesto, or cheese sauce. Gently mix cooked, cooled gnocchi with the desired sauce.

Spoon gnocchi and sauce into freezer bags or containers, leaving 1-inch of headspace. Flatten bags to remove air. Seal tightly.

Freeze for up to 3 months. Thaw in the refrigerator overnight before baking. Bake at 375°F until hot and bubbly, about 30 minutes.

The sauce protects gnocchi from drying out in the freezer. The gnocchi soak up flavor from the sauce as well.

Can you cook gnocchi straight from the freezer?

Yes, frozen gnocchi can be cooked directly without thawing first. The cooking time may need to be extended by a couple minutes, but it’s quite convenient.

To boil frozen gnocchi:

Bring a large pot of salted water to a boil.
Carefully drop the frozen gnocchi into the boiling water.

Cook for 2-3 minutes longer than fresh gnocchi, until heated through.
Frozen gnocchi will sink when first added but will float to the top when done.
Drain and serve immediately with desired sauce.

You can also bake frozen gnocchi in the oven at 375°F for 15-20 minutes until hot, crispy, and browned. Toss first in oil or sauce.

Cooking from frozen is perfect for a quick weeknight meal using prepared homemade gnocchi.

Common mistakes when making gnocchi

Here are some common gnocchi mistakes and how to avoid them:

Mistake	How to Avoid
Using the wrong potatoes	Use starchy russets or Yukon Golds. Waxy red potatoes don’t have enough starch.
Not kneading enough	Knead just until dough comes together. Over-kneading makes gnocchi tough.
Using too much flour	Add only as much flour as needed for the potatoes to absorb. Too much flour makes gnocchi heavy.
Boiling too many at once	Cook gnocchi in small batches so they don’t stick together.
Overcooking	Remove gnocchi as soon as they float, about 1-2 minutes max.

Following a few simple guidelines helps ensure light, tender gnocchi every time.

Storing and freezing gnocchi dough

In addition to cooked gnocchi, you can also freeze uncooked gnocchi dough for later use. Here’s how:

Prepare gnocchi dough up until the shaping step. Do not cut into pieces yet.

Portion dough into freezer bags in hunks, flattening to 1/2-inch thickness.
Remove as much air as possible and seal bags.
Freeze for up to 3 months.

When ready to use, thaw dough in the fridge overnight.
Cut into pieces, shape, and cook as normal.

The raw dough may discolor slightly in the freezer but it does not affect flavor or texture. Well-wrapped, frozen dough keeps very well for months.

Gnocchi substitutes

Don’t have potatoes on hand? Here are some common items that can substitute for potatoes in gnocchi:

Sweet potatoes – Replace up to half the russets with roasted sweet potato flesh for flavor and color.
Winter squash – Puree cooked butternut squash as a substitute for potatoes. May need less flour.

Ricotta cheese – Mix ricotta with flour and egg for fluffy cheese gnocchi.
Chickpea flour – For gluten-free gnocchi, swap chickpea flour for wheat flour.
Cauliflower – Puree cooked cauliflower florets as a low-carb potato substitute.

Get creative with ingredients – gnocchi is very adaptable! Just maintain the proper potato to flour ratio.

Gnocchi Shaping Tips

Shaping gnocchi properly helps give them their characteristic pillowy texture and ability to absorb sauce. Follow these tips for shaping success:

Roll dough ropes to a consistent 1/2 inch thickness. Keeping pieces uniform aids even cooking.

Cut ropes into 1 inch long pieces using a bench scraper or knife. Keep ends straight, not jagged.
Use a light hand when pressing with a fork. Only gently indent the surface.
Angle fork tines downward when pressing so ridges run lengthwise.

Avoid reshaping after pressing with fork. Repeated handling makes gnocchi dense.
Let shaped gnocchi rest before cooking so they hold shape better.

Properly shaped gnocchi should have a mini pillow-like appearance that allows sauce to cling to the nooks and ridges.

Troubleshooting Dense Gnocchi

If your gnocchi turn out heavy and dense instead of light and fluffy, here are some possible reasons and fixes:

Issue	Solution
Too much flour	Use minimum amount of flour needed for dough to come together.
Overworking dough	Handle dough gently and knead just until combined.
Not enough potatoes	Increase amount of riced potatoes relative to flour.
Using waxy potatoes	Switch to a high-starch potato like Russets.
Not rolling dough thin enough	Roll dough ropes thinner, around 1/2 inch diameter.

Getting the right potato to flour ratio and avoiding over-handling are key for light gnocchi texture.

Gnocchi Nutrition Information

Homemade gnocchi is generally a nutritious choice, especially when made with potatoes. Here is the nutrition info for a 1 cup serving (150g) of plain potato gnocchi:

Nutrient	Amount
Calories	239
Carbs	51g
Fiber	3g
Fat	1g
Protein	6g
Potassium	576mg

Gnocchi is high in carbs from the potato and has a good amount of fiber. It’s low in fat and medium in protein. The potato also provides vitamin C and potassium. Overall an excellent, well-rounded meal option!

Serving Ideas for Gnocchi

Gnocchi is very versatile and pairs well with a variety of sauces. Here are some delicious ways to serve gnocchi:

Pesto Sauce – Toss cooked gnocchi with homemade or store-bought basil pesto. Top with cherry tomatoes and parmesan.

Sausage and Kale – Sauté Italian sausage and kale. Add gnocchi and toss to coat. Sprinkle with feta.
Butternut Squash Sauce – Make a pureed sauce with roasted butternut squash. Toss with gnocchi, chili flakes, and pecorino cheese.
Chicken & Gnocchi Soup – Simmer gnocchi right in chicken broth with shredded chicken, spinach, and carrots.

Cheesy Baked Gnocchi – Toss gnocchi in tomato sauce and mozzarella cheese. Sprinkle with breadcrumbs. Bake until browned and bubbly.

Let your imagination run wild when deciding how to sauce up your homemade gnocchi!

Conclusion

Refrigerating gnocchi for up to 5 days lets you get multiple meals from one batch of homemade gnocchi. Proper storage is key – cool completely before refrigerating and toss with oil or sauce to prevent sticking. Reheat refrigerated gnocchi gently to maintain the pillowy texture. Freezing is an even better long term option, keeping gnocchi fresh for months. Cooked in batches and frozen, homemade gnocchi is ready anytime for quick and easy meals.