Freezing Ricotta Gnocchi

I'm planning on making a big batch of the chefsteps gnocchi recipe tomorrow. I plan to freeze a majority of them, following the suggested steps. Initial freeze with the gnocchi separate so they won't stick together, then throw in a ziplock in the freezer.

Other than convenience, is there any reason I shouldn't use a foodsaver (in the hopes of minimizing any deterioration in the freezer) after the initial freeze?

More effort that it's worth?

Thanks!

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Tim_Sutherland_52834

I use zip locs as it is easier to take out what you need and leave what you don't in the freezer. I use my frozen pasta within the month so I can speak on the difference in quality.

wolfiegirl

Sounds like you've got it! Freeze the little pillows of goodness on a sheet pan, then move them to a vac bag and seal or to a freezer bag. My preference would be the vac bags just like you said...to protect them from freezer burn or picking up other flavors.