I'd like to try making gnocchi for an upcoming dinner. I've never made it before, but plan to do a trial run prior. The concern involves at what time to prep and cook the gnocchi. Based on google, I've decided my 3 options are:
1. Prep and cook prior to arrival. Gnocchi will probably get gluey/chewy while it cools; bad option.
2. Prep prior and transport on baking sheet,cook when there. This seems like a great option, but I haven't read anything to indicate that sitting for a couple of hours will not damage the prepped gnocchi.
3. Do the prep and cooking on arrival. This is obviously ideal for the food quality, but would be very inconvenient.
In addition to thoughts on that, I'd also like input on what type of gnocchi and sauce I should make. I'm torn between potato gnocchi and spinach/ricotta gnocchi; but am tempted to to a marinara with goat cheese sauce, regardless.
Thanks in advance for any input/advice!