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Lidia Bastianich is an Emmy award-winning television host, best-selling cookbook author, and restaurateur. She has held true to her Italian roots and culture, which she proudly and warmly invites her fans to experience.
 
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Cooking gnocchi
When you are making gnocchi you should cook them when just made or you can freeze them and use them an...
 
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Milano Expo 2015
Lidia is attending the Milano Expo 2015. This event  gives everyone the opportunity to find out and taste, the world’s best...
 
Tarry Market Book Signing
Lidia and Tanya will be at Tarry Market in Portchester, NY on Saturday May 23rd from 11:00am to 1:00pm. Lidia will be signing...
 
Book Revue Signing
Lidia and Tanya will be at Book Revue on Saturday May 16th  in Huntington, NY from 2-4pm for a book...
 
Lidia on Fox 5 Segment
Lidia will be appearing on New York's Fox TV affiliate, WNYW LIVE, on the 5:00pmET show on December 12th...
 
In and Around Emilia-Romagna Region and It's Wonderful Vinegar
One of my favorite sauces and glazes to use, especially during the holidays is...
 
Eat a Red Apple Day
After we recuperate from enjoying that wonderful Thanksgiving meal with our family...
 
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Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
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LIDIA'S
Enjoy Lidia's pastas and sauces!
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Lidia's Stoneware Collection

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January 5, 2015
Cooking gnocchi

When you are making gnocchi you should cook them when just made or you can freeze them and use them anytime. To freeze fresh gnocchi, spread the gnocchi out, not touching, on a lightly floured baking pan or whatever will fit in your freezer and set to freeze. When they are solid-about 2 hours-gather them together, shake off excess flour, and store them in sealed plastic bags by portions for future use. They will keep in the freezer for up to 6 weeks and more. To cook frozen gnocchi, make sure you have double the amount of cooking water than you would have when cooking fresh gnocchi or pasta. This is important because when frozen, and you throw them into the boiling water, the temperature of the boiling water drops. If there are too many gnocchi and not enough boiling water, the gnocchi will fall apart before the water returns to a boil.