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Pumpkin gnocci--how far to make in advance?

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Pumpkin gnocci--how far to make in advance?

italianyc84 | Sep 27, 2013 05:04 AM

Hi al. Last year I made this pumpkin gnocci recipe, and I'm going to triple it tomorrow for a family gathering.

http://www.mlive.com/food/index.ssf/2...

Everytime I've ever made gnocci--pumpkin, regular, spinach, etc--it's gone straight into boiling water as soon as it was made. It will be served at my mother's house around 5:30--you think it will be ok if I make it at my house that morning? (will travel about a half hour with it in the car) Should I store it in the fridge with parchment in between the layers? Would it be better if I just made the dough at my house and shaped them at her house?

Thanks!

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