I've made gnocchi, let them dry for 2 hours over the counter, place them in a plastic container with extra flour inside the freezer.
Two days later I take them out of the freezer. After an hour the gnocchi were defrosted but sticky and a little bit darker.
Should I use semolina instead of flour after the gnocchi are shaped so they don't become sticky?
Should I use more flour for the dough I want to freeze?
Should I cook them before freezing them?
I used potato+flour+salt to make the gnocchi. No egg.