Gnocchi prep advice

Joined Apr 10, 2018
I am considering placing gluten free potato-based gnocchi on the menu and I am trying to get my head around a suitable prep strategy.

Catering for an anticipated 50 serves of gnocchi in an 6-8hr service, does anyone think it is possible to make these gnocchi fresh as they are ordered, as opposed to pre-blanch and refrigerating?

Potatoes will be cooked prior and throughout the service period.


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Joined Oct 5, 2001
I would not pre-blanch your gnoochi they will really be poor quality when you serve. You can make the gnoochi ahead of time and then simply cook to order.
Joined Jul 13, 2012
Curious what are you replacing the wheat flour with? Inquiring minds want to know.

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