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Gnocchi

Gnocchi help! Must cook them hours before serving. OK?

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Gnocchi help! Must cook them hours before serving. OK?

seattledebs | Apr 2, 2007 11:10 AM

I'm serving gnocchi as one dish at my Passover seder on Tuesday. I made them last night, dusted them with potato starch and stored them in the fridge. However, since I have about 20 people coming and since I've read on this board that gnocchi need to be cooked in small batches, I'm going to have to cook them before people arrive. This means that they'll have to sit quite a while between cooking and serving - during the whole first ceremonial part of the seder. Will they turn icky? Hard on the outside? Mushy? If I cook them and then put them in cold sauce, then heat the whole thing (sauce with gnocchi) up before serving will that be okay? Is there a better idea?

Would appreciate any advice. Maybe I shouldn't have picked Passover-for-20-people to be the first time I've ever made gnocchi from scratch...

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