How to make potato gnocchi and freeze it.
We love potato gnocchi. My 1.5 year old recently has been loving it MORE than mac and cheese. We’ve put both in front of his face (aka I was eating my gnocchi) and he was waving his fork at me all disgruntled and grunting at my gnocchi. Oiy.
Those store bought packages are EXPENSIVE though. I want to say they’re $4-5 EACH so I decided to check how hard it was to make gnocchi. It’s REALLY easy. It’s a bit time consuming, but it saves a ton of money if you love it as much as we do. And you know what’s in it. I get weirded out by stuff that seems like it shouldn’t be on a shelf. The best part is that although it’s time consuming, it’s a lot of fun for kids to help make!
Click the link to get the recipe for potato gnocchi that I used: Love Bakes Good Cakes: Homemade Potato Gnocchi and Getting Back On Track
Here’s a video of the process that I used for making and freezing it:
Tips
- 2 potatoes (taking 1 c out to use) makes approximately what you’d expect from one package at the store.
- I read to dry the cooked potatoes in the oven before mashing them. This worked great!
- When squishing the gnocchi pieces with your fork, keeping your fork wet with a bit of water helps to keep it from sticking to your fork. Same thing with cutting- dip your knife in the water to make it easier to cut.
- Mashing the potatoes in my (affiliate link) KitchenAid KSM150PSBU 5-Qt. Artisan Series with Pouring Shield – Cobalt Blue
worked well for me.
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| Mash with this. |
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| Add ingredients and use dough hook for the rest. |
My 1.5 year old liked to help smoosh the gnocchi. We laid the pieces flat on parchment paper to freeze, then put the pieces all into a bag once they’d frozen for a while. Threw them back in the freezer until we need to use them. On the bottom right is the sauce I use… I prefer fresh pesto, but these are nice to have if you want a quick meal available and don’t always have fresh pesto on hand.
