Gnocchi

Yes, absolutely. Dust the cut (uncooked) gnocchi lightly with flour, spread on a sheet pan, and freeze for at least 4 hours or up to 3 weeks. Cook them directly from frozen—they may take 30 seconds longer to float. Do not thaw them first.

Using too much flour or overworking the dough, which makes gnocchi dense and tough instead of light and pillowy. Use a potato ricer for the fluffiest results, cool the potato completely before mixing, and handle the dough with a light hand—gently fold and knead just until it comes together.

Gnocchi is done when it floats to the surface of the boiling water (about 2–3 minutes), then cook for 1 additional minute to set the interior. A fully cooked piece should be tender all the way through with no doughy center.

Gnocchi pairs beautifully with any light sauce: tomato sauce, pesto, cream sauce, or brown butter and mushrooms. Avoid very heavy cream sauces, which will overwhelm the delicate dough.

Russet potatoes are ideal because they're starchy and fluffy when riced. Waxy potatoes like Red Bliss or Yukon Gold are too moist and dense; they'll require extra flour and produce heavier gnocchi. Never use pre-made mashed potatoes.

Refrigerate cooked gnocchi in an airtight container for up to 3 days. Reheat gently in a skillet with a little butter over medium heat, shaking the pan occasionally, until warmed through. Do not use a microwave, which will make them tough.