Gnocchi prep advice

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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.
 

nicko

Founder of Cheftalk.com
Staff member
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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.
 
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Curious what are you replacing the wheat flour with? Inquiring minds want to know.
 

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