Storage:
During transport- keep box upright as if they move around too much, they may stick to each other. In this case, try and separate as much as possible before cooking. If too sticky, freeze as is and when they harden cut them up or separate before cooking. Always keep refrigerated and consume as soon as possible for best results. If gnocchi is sticky and delicate to handle (depending on how long it stays out in hot weather), freeze for some time (until it hardens and holds shape and is easier to handle) before cooking. The gnocchi can be frozen for up to 2 weeks (texture will change slightly compared to fresh). If not cooking the entire batch, lay the gnocchi separate and flat on a tray and stick in the freezer, once they harden you can put them in a ziplock and freeze.
Instructions:
Take a big pot and boil water, salt it (preferably with course salt). Keep an ice bath ready to douse the gnocchi in so as to stop the cooking process once you fish out from boiling water. Now put in the gnocchi gently in the boiling water (make sure the water is properly boiling!) and cook until they float and maybe a minute more. Put them in the ice bath for 30 seconds and then put them on a dry kitchen towel. Now you can use the gnocchi to toss in your favorite sauce! Gnocchi can also be frozen, to cook frozen gnocchi- make sure you cook them in small batches, add a couple of gnocchis straight from the freezer, gently at a time in boiling salted water, gradually just putting in enough for each of them to have their own space, if you throw in all of the frozen gnocchi at one time they will sink to the bottom as the water will cool super fast. Enjoy!
