Next Step
Use boiling water and adjust the time after the gnocchi float according to how you will serve them.
• technique •
How to Freeze Gnocchi
Make gnocchi ahead and cook them straight from the freezer.
· in brief ·
For homemade potato gnocchi, shape the dough first and freeze the uncooked pieces in a single layer. Once firm, transfer them to a freezer bag or container. Cook straight from frozen without thawing.
Can you freeze gnocchi dough before shaping it?
For potato gnocchi, we recommend shaping the dough before freezing it, rather than freezing a whole ball. Roll, cut, and add the ridges while the dough is easy to handle. The individual pieces can then go straight from the freezer into the pot, with no thawing or further shaping.
This guide covers homemade potato gnocchi. For ricotta, gluten-free, or other doughs, follow the freezing instructions in that specific recipe.
How to Freeze Uncooked Gnocchi
- Shape the gnocchi according to your recipe.
- Line a sheet pan with parchment and dust it lightly with flour.
- Arrange the pieces in a single layer, leaving space so they do not touch.
- Freeze until firm, usually one to two hours. The pieces should hold their shape when lifted.
- Transfer them to a freezer bag or airtight container. Label it with the recipe and date.
Why Freeze Them Right Away
Freeze the gnocchi as soon as they are shaped. At room temperature the dough softens, the pieces lose definition, and the ridges fade. For shaping details, see shaping gnocchi ridges.
How to Cook Frozen Gnocchi
Do not thaw them because the dough will soften and may fall apart. Bring salted water to a boil, add the gnocchi straight from the freezer, and wait for them to float. Follow the frozen-cooking instructions for that dough rather than adding a fixed extra minute to every recipe. See the full guide to cooking gnocchi.
How to Store Frozen Gnocchi
Store the gnocchi in an airtight bag or container with excess air removed. Plan to use homemade potato gnocchi within one to two months for best texture.
Technique reference
King Arthur Baking also describes shaping gnocchi before freezing them in a single layer. Read its homemade gnocchi guide.
Common Mistakes
- Freezing the pieces in a pile. The gnocchi freeze into one mass and lose their shape.
- Thawing before cooking. The dough softens and the pieces fall apart in the water.
- Storing them too long. After several months, the flavor and texture decline noticeably.