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Step by step guide on How to Freeze raw Gnocchi:

Time to share with you exactly how to make Gnocchi from scratch and prepare it so that it is ready to be put in the freezer and stored for up to 3 months.


  • 1 Kg of equal-sized starchy potatoes (Preferably king Edward potatoes)
  • 200 grams of flour (set some extra flour on the side for dusting)
  • 2 tablespoons of fine sea salt
  • A pinch of grated nutmeg
  • A generous knob of butter
  • Some finely chopped parsley
  • 4 tablespoons of freshly beaten eggs


  • Add a pinch of salt in a large pot filled with water, put the potatoes inside the pot, then place the pot on high heat so that the water can boil. Wait until the potatoes cook. It should take about 25 – 30 minutes. Check their doneness by stabbing the potatoes with a thin knife, If they are soft from their centers, then you are good to go.
  • Drain the water after taking the potatoes off the heat. Peel each potato, then start mashing them using a potato ricer, or a sieve and a wooden spoon.
  • Return the mashed potatoes to the pot and put it on low heat for a few minutes to dry off the extra water.
  • Mix the dry ingredients together (flour, nutmeg, salt) in a large bowl. Pour the mashed potatoes into the bowl, then start mixing everything together to create a smooth and homogenous mixture.
  • Create a hollow center with your spoon, then pour the beaten eggs inside it. Continue mixing until everything combines. Some light mixing should do the trick. Don’t overdo it or else the mixture will turn more tough and dry.
  • Start spreading the dough after flouring the surface you are going to work on, so that the dough doesn’t stick. Shape the dough with your hands into an 18cm square with a 1.5cm thickness. Slice the square into about 12 equal strips, then shape each strip into sausage shapes with your hands. Finally, cut the long strips into about 1-cm long shapes.
  • Make the signature Gnocchi shape by pressing each short sausage strip on the back of the fork tines, rolling it down the tines, then removing it gently. Flour is your best friend in every step. That’s why you should remember to dust the fork with flour every once in a while, and also dust the tray that you are going to place the Gnocchi on with some flour before you do so.
  • Align the Gnocchi on the tray so that they are not touching each other. Make sure the tray fits the freezer.
  • Place the tray filled with Gnocchi in the freezer and let it freeze for a few hours.
  • Take it off the freezer and transfer it to either freezer bags, or an airtight container. Leave them for whenever needed.
  • To cook the frozen Gnocchi, take them off the freezer and straight to a pot filled with boiling water, one or two handfuls of the Gnocchi at a time. Wait for them to rise to the surface, then fish them out of the water. Drain them. Serve with a knob of butter and some chopped parsley. Enjoy!