How long does potato gnocchi last?

Quick Answer

Potato gnocchi will last for 3-5 days in the refrigerator and 2-3 months in the freezer. Properly stored, cooked potato gnocchi keeps well but will start to dry out after 3-4 days. Uncooked gnocchi can be kept refrigerated in an airtight container for 1-2 days. For maximum shelf life, freeze gnocchi in airtight bags or containers.

How to tell if potato gnocchi has gone bad

There are a few signs that indicate your potato gnocchi has spoiled and is no longer good to eat:

  • Mold growth – you’ll see fuzzy mold developing on the surface
  • Sliminess – the texture becomes very soft and slimy
  • Sour smell – spoiled gnocchi gives off a sour, acidic odor
  • Off color – the gnocchi looks grey or brown instead of its normal light yellow

If you notice any of these signs, discard the gnocchi. Don’t taste gnocchi if you suspect it may be spoiled.

How to store potato gnocchi properly

Here are some tips for storing leftover gnocchi to extend its shelf life:


  • Let cooked gnocchi cool completely, then transfer to an airtight container.
  • Store in the refrigerator for 3-5 days.
  • Make sure gnocchi is in a single layer and not clumped together.
  • If condensation accumulates in the container, the gnocchi may start to get soggy.


  • Portion cooked gnocchi into freezer bags or airtight containers, leaving some headspace.
  • Flatten bags to remove excess air.
  • Freeze for up to 2-3 months.
  • Thaw in the refrigerator before reheating.

Uncooked gnocchi

  • Place uncooked gnocchi in an airtight container. Refrigerate for 1-2 days.
  • To freeze, spread in a single layer on a baking sheet first. Once frozen, transfer to bags.
  • Uncooked gnocchi keeps for about 1 month frozen.

Does potato gnocchi need to be refrigerated?

Yes, you should always refrigerate cooked gnocchi within 2 hours of cooking. Leaving gnocchi out at room temperature allows bacteria to multiply quickly. Refrigeration keeps gnocchi fresh and extends its shelf life.

Place cooked gnocchi in shallow airtight containers so it cools faster in the refrigerator. Letting gnocchi cool to room temperature on the counter first can cause the potatoes to dry out.

Uncooked gnocchi dough can be left at room temperature for a couple hours during preparation and rolling. But for any longer storage, refrigerate or freeze uncooked gnocchi.

Can you freeze homemade potato gnocchi?

Absolutely! Freezing is a great way to preserve homemade gnocchi for future meals. Here are some tips:

  • Let cooked gnocchi cool completely before freezing, about 1 hour.
  • Portion into freezer bags or airtight containers, leaving 1⁄2 inch headspace.
  • Remove as much air as possible and seal the container.
  • Freeze for up to 3 months.
  • Thaw frozen gnocchi in the refrigerator before reheating.

Uncooked gnocchi dough can also be frozen:

  • Line a baking sheet with parchment paper.
  • Spread uncooked gnocchi in a single layer, making sure they don’t touch.
  • Freeze until hard, then transfer to freezer bags.
  • Cook frozen gnocchi directly in boiling water.

Freezing prevents gnocchi from drying out so it stays tender and pillowy when reheated.

How long can gnocchi sit out?

Cooked gnocchi should not sit out at room temperature for more than 2 hours. Leaving it out any longer than this allows harmful bacteria to multiply quickly.

Potato gnocchi has a high moisture content, making it very prone to foodborne illnesses if left in the danger zone of 40-140°F.

After cooking gnocchi, transfer it to shallow containers to cool in the refrigerator within 2 hours. Do not leave gnocchi to cool on the countertops.

Uncooked gnocchi dough can be left at room temperature for up to 3-4 hours during prep and rolling. Refrigerate the dough if it will sit out any longer.

How do you reheat gnocchi?

The best way to reheat leftover gnocchi is either in the oven or on the stovetop:

Oven Method:

  • Preheat oven to 400°F.
  • Place gnocchi in an oven-safe dish and drizzle with olive oil or sauce.
  • Bake for 10-15 minutes until heated through.

Stovetop Method:

  • In a skillet, heat 1 tbsp oil or sauce over medium heat.
  • Add gnocchi and sauté for 3-4 minutes until hot.
  • Add more sauce and cook 1-2 minutes more.

Microwaving tends to make gnocchi rubbery and soggy. For best texture, oven baking or pan frying is recommended.

When reheating, cook gnocchi until completely hot all the way through – at least 165°F internally. Only reheat gnocchi once for safety.

What happens if you overcook gnocchi?

Overcooked gnocchi turns from soft and pillowy to mushy with a glue-like texture. Here are the effects of cooking gnocchi for too long:

  • Potatoes release too much starch, causing a gummy texture.
  • Gnocchi falls apart easily, no longer holding its shape.
  • Excess water absorption makes gnocchi soggy.
  • Overcooked exterior while inside remains uncooked.
  • Pillowy dumplings become dense and gluey.

To avoid overcooked gnocchi:

  • Use smaller batches – don’t crowd the pot.
  • Once gnocchi floats, cook only 1-2 minutes longer.
  • Scoop out with a slotted spoon rather than draining.
  • Don’t boil too vigorously – keep at a gentle simmer.

Check for doneness early. Even properly cooked gnocchi only needs about 2-3 minutes max in boiling water. Overcooking by just a minute or two can ruin the texture.

How to tell when gnocchi is done cooking?

Here are a few ways to tell when gnocchi is fully cooked:

  • Float to the top – Finished gnocchi will float in the cooking water once they’re light and pillowy.
  • Internal temperature of 175°F – Check gnocchi with an instant-read thermometer.
  • Tender but still firm – Gnocchi should be soft and pillowy but still hold their shape.
  • Matt and opaque appearance – The surface shouldn’t look wet or shiny when properly cooked.
  • Cooking time of 1-3 minutes – Once floating, gnocchi only needs another 1-2 minutes.

Undercooked gnocchi will be gummy and dense while overcooked turns mushy. Use a gentle touch when sampling as properly cooked gnocchi is delicate.

Err on the side of underdone when boiling. Gnocchi finishes cooking in sauce so it shouldn’t be fully cooked in the water.

Can you cook gnocchi from frozen?

Yes, cooking frozen gnocchi is totally fine and actually helps it hold its shape better. Here are some tips:

  • No need to thaw first – add frozen gnocchi directly to boiling salted water.
  • Reduce heat to a gentle simmer to prevent sticking.
  • Cook frozen gnocchi an extra 1-2 minutes until floating.
  • For sauce, give it extra time in the pan to defrost and heat through.
  • Stir gently to prevent ripping delicate gnocchi.

Cooking times range from 2-4 minutes for fresh gnocchi vs. 4-6 minutes for frozen. Watch carefully as frozen gnocchi overcooks quickly.

Let cooked frozen gnocchi cool for 2-3 minutes before adding to sauce so it doesn’t break apart.

Can you cook gnocchi ahead of time?

It’s absolutely fine to cook gnocchi in advance if you’re serving it later or meal prepping. Here are some tips:

  • Boil until just underdone, about 1 minute less time.
  • Drain and immediately rinse with cold water to stop cooking.
  • Portion into freezer bags or storage containers.
  • Refrigerate up to 3-4 days or freeze up to 3 months.
  • Reheat directly in sauce or with a splash of olive oil.

Pre-cooked gnocchi holds up well to freezing and reheating without compromising the tender texture.

Undercook gnocchi slightly before freezing so it doesn’t get overdone when reheated later. Freeze in sauce for best results.

Can you freeze gnocchi after cooking?

Yes, it’s perfectly safe to freeze cooked gnocchi for future meals. Here are some tips:

  • Cool gnocchi completely before freezing, about 1 hour.
  • Portion into airtight bags or containers, leaving 1⁄2 inch headspace.
  • Remove as much air as possible and seal.
  • Freeze for up to 3 months.
  • Thaw in refrigerator before reheating in oven or pan.
  • Add a little oil or sauce to prevent sticking when reheating.

Freshly made gnocchi freezes better than store-bought vacuum packed. Place gnocchi in boiling water for 1 minute to heat through before serving.

For best flavor and texture, freeze gnocchi in sauce rather than plain. Avoid freezing more than once.


When stored properly and kept refrigerated or frozen, both homemade and store-bought potato gnocchi can safely last for several days up to a few months. Cooked gnocchi keeps for 3-5 days refrigerated while uncooked dough lasts about 1-2 days.

For freezing, cooked gnocchi stays fresh 2-3 months and uncooked can last around 1 month. Freeze gnocchi in an airtight container with minimal air exposure.

Use gnocchi within the recommended timelines for optimal flavor and texture. Discard any gnocchi that shows signs of spoilage like mold, sliminess, or off smells.

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