Freezing gnocchi

There are quite a few older posts that cover this topic, but I'm still really torn and could use some input. I'm about to make a batch of gnocchi from a recipe I found on Epicurious. Every recipe says you can freeze the gnocchi but I am petrified to try. I have frozen potato heavy food in the past (potato leek soup, chicken pot pie filling with potato cubes) and every time the unfrozen and reheated product is horrible. The potato becomes mealy and spongy when frozen and unfrozen. I've read you can get better results with waxy potatoes but that's not what I'm intending to use, or what the gnocchi recipes I've found call for. I would be crushed to spend time make an extra batch only to find I wasted time and ingredients if the frozen gnocchi is as mealy as my previous attempts to freeze potato related items.
Tips?
Suggestions?
Thoughts?
Get over the paranoia and freeze away?

Thanks! First time poster, long time lurker.