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