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The original was posted on /r/askculinary by /u/flower4556 on 2023-10-05 16:25:51.
I made some gnocchi from ~700 g of peeled baked potatoes that I passed through a cheese grater (and I let it cool on a paper towel to let the extra water evaporate), 2 egg yolks, and 120 g of ap flour. I combined until there were no visible streaks of egg and then kneaded it for 90 seconds. I also added extra flour to keep it from sticking when I rolled out the dough and cut the dumplings.
I was gonna use it to make a chicken gnocchi soup but forgot to buy an ingredient so I put all the gnocchi in the freezer over night and cooked it the next day. I took it out of the freezer when I was ready to use it and noticed that as it thawed some of the dumplings were really sticky. I used them anyway since not all of them were sticky. I let them boil for about 12 minutes.
When I tasted the soup it found that the dumplings weren’t very solid. They almost melted in the mouth which isn’t what I’m used to with gnocchi. I’m used to them having the same consistency that dumplings from chicken and dumplings have. Some of my family liked it but to me it felt like I didn’t get to enjoy the flavor of the gnocchi very much since it basically dissolved in my mouth.
Did I mess up by freezing them? I read that was okay to do. Is there a way to save them? I still have about half of all the gnocchi I made waiting in the freezer. This is the first time I’ve ever made gnocchi and I’ve only ever eaten it from Olive Garden lol