Has anyone ever made Gnocci from scratch?

It doesnt look that hard and I was considering try it.

Also if I make a big batch, can I freeze some?

I haven't done gnocchi- but I do raviolis and it takes forever- I do make a ton though- enough for three households of family members for about 10 meals- we freeze them.

just out of curiosity, I googled and this recipe seems very easy

http://allrecipes.com/Recipe/Gnocchi-II/Detail.aspx

just remember its made from potatoes so youll have to boil the potatoes first for about 45 mins and then after that you can start making the gnocchi. Depending on how much of it you make, will definitely take time. Not like regular pasta, where you can just do flour and eggs

I dont have the recipe from FIL to know exactly what he does, ive seen him doing it but not sure exact measurements.

Here is a recipe for it i just got off of foodnetwork

3 pounds russet potates
2 cups all purpose flour
1 egg extra large
1 pinch salt
1/2 cup canola oil

Directions
Boil the whole potatoes until they are soft (about 45 minutes). While still warm, peel and pass through vegetable mill onto clean pasta board.

Set 6 quarts of water to boil in a large spaghetti pot. Set up ice bath with 6 cups ice and 6 cups water near boiling water.

Make well in center of potatoes and sprinkle all over with flour, using all the flour. Place egg and salt in center of well and using a fork, stir into flour and potatoes, just like making normal pasta. Once egg is mixed in, bring dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until ball is dry to touch.

Roll baseball-sized ball of dough into 3/4-inch diameter dowels and cut dowels into 1-inch long pieces. Flick pieces off of fork or concave side of cheese grater until dowel is finished. Drop these pieces into boiling water and cook until they float (about 1 minute). Meanwhile, continue with remaining dough, forming dowels, cutting into 1-inch pieces and flicking off of fork. As gnocchi float to top of boiling water, remove them to ice bath. Continue until all have been cooled off. Let sit several minutes in bath and drain from ice and water. Toss with 1/2 cup canola oil and store covered in refrigerator up to 48 hours until ready to serve.

Yes. You can definitely freeze them. I would freeze them on a pan first so they set and then put them in ziplock bags. It's not that hard but the easiest way to do it is with a food mill or potato ricer. Here's a good recipe that I've used.


Gnocchi

You can also bake the potatoes and then scoop out the flesh.