Prepping pate a choux in advance

ejf12009

I want to make gougeres and Parisian gnocchi for an upcoming dinner. To save on prep I was hoping to prep one day in advance. Which is better:

A) Pipe gougeres and poach gnocchi, then freeze for finishing later

Pipe gougeres and poach gnocchi, then refrigerate for finishing later

C) Prep choux base and refrigerate for a day, then later separate into batches, mix in fillings, pipe/bake gougeres, poach/brown gnocchi

Thanks!

Padurescu_Vlad_49119

Freeze ..you work sooo mych better with frozen gnocchi