I am making a gnocchi dish tonight for 20 people and I absolutely have to pre-cook ahead of time since I will be serving other dishes and there will be no room in the stove or oven. In the past, I have always pre-cook penne pasta, oiled it, cooled it on a large cookie sheet, then stored it in zip-lock bags only once it was completely cooled. I prepared this several hours before and left at room temperature and did not refrigerate. Then, when the sauce was hot, I added the pasta back and cooked it for 5 minutes or so until warmed. The process worked very well provided that the pasta was very Al Dente. Will this work for gnocchi since this is a potato based product?