Gnocchi

Store fresh gnocchi in an airtight container in the refrigerator for up to 2 days. Freeze uncooked gnocchi in a single layer on a baking sheet before transferring to a freezer bag for up to 2 months.

Cook gnocchi in plenty of salted boiling water. They are ready when they float to the surface.

Don't overcrowd the pot when cooking, as this can cause them to stick together.

Serve immediately after cooking for the best texture.

Tomato-based sauces (marinara, bolognese)

Cream sauces (alfredo, pesto cream)

Butter and sage sauce

Brown butter

Gorgonzola sauce

Overcooking: Gnocchi become mushy and lose their shape if cooked for too long.

Using too much flour when making them from scratch: This results in tough, dense gnocchi.

Not salting the cooking water: This can make the gnocchi taste bland.