Today for lunch I decided to try out the frozen gnocchi.
When I pulled out the gnocchi it had a few ice crystals, but it was not freezer burnt. If I had a vacuum sealer I would use that in the future to prevent the air that inevitably gets trapped in the gallon-sized Ziploc freezer bag. Since I do not, I will just be extra cautious about removing as much air from the bag as possible.
I boiled the salted water and added the gnocchi (still frozen). It took about 2-3 minutes for the gnocchi to rise to the top of the water. The result? Still delicious! There was really no noticeable difference. I am pleased to know this because I may double the original recipe in the future to cut down the overall time involved with making two separate batches. Hooray for a successful freeze!
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