Put gnocchi in the freezer as soon as you get home with them. Do not defrost the gnocchi ahead of time.
When you’re ready to cook, bring a large pot of well-salted water to a boil. If you plan to cook the entire pound at once use a pot with six-quart capacity or larger.
When water is at a rolling boil, drop in the gnocchi all at once. Immediately give them a gentle stir with a wooden spoon or paddle, making sure they don’t clump together or sit on bottom of pot. Give them a second and third stir if necessary, until they come to a boil.
Cook for a total of five minutes - which will be beyond the time they begin to float. If you drain them before the full five minutes is up they will be undercooked and gummy.
While the gnocchi is cooking, heat your sauce* in a saute pan until it comes to a boil. Turn off flame.
Once the five minutes is up for the gnocchi, drain them, reserving some of the cooking water in a coffee mug.
Add the gnocchi to the saute pan of sauce and turn flame to high. Bring the sauce and gnocchi to a boil and cook for a few minutes, adding a little of the reserved cooking water along with finishing ingredients - butter and cheese are especially tasty.
When gnocchi and sauce appear to have transcended the sum of their parts, slide contents of pan onto a platter or into a bowl and serve.
Buon Appetito! *As the ultimate sauce partner may we humbly recommend Delfina’s Pomodoro, Amatriciana or Ragu Bolognese for your gnocchi.