Strategy for making Gnocchi for group dinner?

How many guests will be at the dinner?

If you're gnocchi are fairly small, you can make them a couple of days in advance.  After they're cut, spread them in a single layer on a sheet pan (or multiple sheet pans, as necessary.  Sprinkle them very lightly with flour.  Cover with cling wrap. 

 

Put the sheet pan(s) in the freezer, and freeze the gnocchi completely.  

 

After they're completely frozen, pack in plastic bags.  Do the best you can to hold frozen until cooking.  Cook as usual. 

 

If it's possible to prepare them just before leaving for the part, a two hour rest after formation will probably make them better than cooking right away.  The trick is transporting without hurting them.  They don't survive getting mushed up very well.

 

BDL

You can always make the dough ahead of time and transport the dough. Then form and cook at the dinner location.

I transported some dough for a party last night. I just transported it as a ball in a sealed plastic container and once there portioned it out and proceeded. A couple of hours should be no problem. As for types or sauces, there are a myriad of possibilities. Pretty much would need more info about remaining menu before I would be so bold as to make any suggestions.

Gnocchi Mac n' Cheese

 

Butternut Squash Gnocchi

 

Ricotta Gnocchi with Browned Butter, Sage

 

Also, how long in advance can the dough be made before its quality suffers, would a few hours be ok.

 

I usually prep mine early in the day. The dough is mixed, the pillows shaped, and laid out on a lightly floured sheet pan. Where they sit, uncovered.

 

So anytime the day of should be fine.

 

Were it me, I'd merely mix the dough, put it in a food-safe plastic bag, and transport it that way. Not only will this be the simplest for you, the other party guests will be impressed by the whyole shaping and cooking process. Just guessing now, but it wouldn't surprise me that you could mix the dough the day before and refrigerate it overnight.

 

I agree with Cheflayne. Without knowing what else is being served it's difficult to make sauce or gnocchi type recommendations.

my 2 cents on sauce ideas...if you want to stay with a red sauce, but be a little different, i'm thinking a roasted red pepper with smoked gouda sauce...simplier still is a creamy tomato basil vodka sauce, and i don't think you can ever, ever, ever go wrong with a creamy basil pesto sauce...did i mention ever?  ooh, also, if you really want to stick to a marinara sauce, you could go with an arrabiata or my personal favorite, puttanesca......remember the reggiano parmesan....the good stuff!

joey

chestnut gnocchi with chanterelle mushroom sauce

spinach ricotta gnocchi with a fire roasted tomato sauce

pumpkin gnocchi with hazelnut brie sauce

foie gras stuffed gnocchi with mission fig port sauce

cheflayne,

you just showing off again? think your suggestions might be  a bit too over the top for this group dinner, no?...must say though your ideas, are always, always, always

 so very lovely,(but you know that) ...what are you doing for yourself for the turkey trot dinner this year? i  hope if you are working you get some time to enjoy and, if you are not working you get to enjoy it even more...gotta go to come back mon!

joey

Edited by durangojo - 11/21/11 at 7:52pm

Actually for the first time in forever, I am off. Going to visit the kids and grandkids and eat, not cook. What a concept! I am not sure if I know how to eat sitting down.

that's funny....you mean you don't have to eat over the sink?....enjoy wherever you are and safe travels!

joey

grandkids eh? is retirement a line on your horizon?

Edited by durangojo - 11/22/11 at 8:07am

I would not recommend making the dough too far in advance. I left some dough in the fridge overnight once. It was a giant sticky mess the next day. Now I freeze them right away & always finish forming the entire batch of gnocchi at once.

Before deciding to prepare these at the party (fun idea btw), make sure they have appropriate counter space & that you are thoroughly practiced. These can be quite messy & time consuming the first few times you try. Also try to reproduce the same timeline to ensure the dough holds as long as you need.

Most importantly, when cooking large amounts of gnocchi, make sure to use a large, wide-bottomed pot with plenty of water. Too narrow, or not enough water that the water stops boiling, you could end up with a giant lump of goo stuck to three bottom of your pot!

PS I'm more of a plain Jane. I'll take well made potato gnocchi with Bolognese sauce over any of the more fancy options.
Good Luck!

I would recommend prepping the gnocchi and then freezing them.  Transport the frozen gnocchi to the site and boil them there.  As for the recommendation for the type, both of the ones you wrote about sound fine.  I did however make a sweet potato gnocchi recently that was unbelievable and now my favorite.

Best solutions are to freeze dough after the gnocchi have been formed or blanch them immediately after rolling chill and store them in individual portions. Letting dough sit around for more than an hour will cause the dough to overhydrate and gluten to develop, causing a sticky mess as mentioned above

I make my gnocchi in batches and freeze it.  When I am ready to use it I put it in salted boiling water, cook and then finish in a sautee pan with butter and oil.