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Gnocchi that are homemade are usually consumed the same day they are made. However, they can be cut into bite-sized dumplings, spread evenly on a baking sheet, frozen, then packaged in an air-tight bag and back into the freezer for later consumption. This method can allow the gnocchi to last two months in the freezer.
"A 2-ounce serving of gnocchi is going to look like a very small portion compared to 2 ounces of pasta," she tells TODAY.com, meaning you're likely to eat more gnocchi at a meal than pasta.
21. Cakes. Cakes adorned with delicate frostings or fillings, such as whipped cream or fruit compotes, can undergo unfavorable changes when frozen.
2 (12-oz.) bag refrigerated or frozen gnocchi. 1 c. store-bought or homemade enchilada sauce. 1/2 c. chicken or vegetable broth. 4 oz. sharp cheddar, shredded (about 1 c.) 1.
gnocchi photo: andrew bui; food styling: adrienne anderson Every year, without fail, there's always a ton of end-all-be-all tips for the best Thanksgiving stuffing ever.
Springtime produce (think mint, peas, asparagus and garlic) never tasted so delicious. Take this as an example of how gnocchi can serve as a blank slate for any seasonal vegetable. Get the recipe. 21.
The acorn squash bowls will no doubt garner praise, but the fresh thyme and sage in the two-cheese mac guarantee compliments (even if you use standard tableware). Get the recipe 12.
All you need are frozen hash browns (we used the shredded kind, but cubed works great too), cream of chicken soup (like any casserole worth celebrating), sour cream, plenty of cheese, onion, and ...
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