home or Register


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.
 
more about lidia ›




Toasted Bread in Savory Spinach Sauce
This dish is also very good when made with Swis...
 
see all
lidia's recipes ›


Lidias In the Kitchen Tip - Garlic

 
see all lidia's videos ›


see all of lidia's photos ›


Cooking gnocchi
When you are making gnocchi you should cook them when just made or you can freeze them and use them an...
 
see previous tips ›
see next tips ›


Sailing the Adriatic
Each summer, Lidia joins a small group of friends for a sailing trip and a week of swimming, relaxation and of course delicious...
 
Milano Expo 2015
Lidia will be back at the Milano Expo¬†for women’s week. The theme of this expo has been “Feeding the Planet, Energy...
 
Fancy Food Show 2015
Lidia will be at the Fancy Food Show held at the Jacob Javits Center Monday June 29th 11:00am to 2:00pm Booth #1253. Lidia will...
 
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...
 
see all latest news ›

Food Books and Dvds Tableware

Lidia's Commonsense Italian Cooking
Lidia brings viewers on a road trip into the heart of Italian-American cooking.
buy now ›
read more ›

LIDIA'S
Enjoy Lidia's pastas and sauces!
buy now ›

Lidia's Stoneware Collection

buy now ›


Sign up now for access to
recipes, tips, and more!



 
 
 
 
 
 
 
 
Becoming a member of the Community Table is easy and free!
Please fill out the required fields below.
*required fields

sign in information
about you


Welcome to the Community Table. Please sign in to
access your recipe box, photos, discussions,
and personal settings.



Forgot password?
Not a member? Join now!
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.