I have a wonderful recipe for gnocchi, not semolina or potato based, but rather, pate a choux based.
Can I make the gnocchi ahead? And then sauce and bake later? Actually, can you make any gnocchi ahead?

I have often made gnocchi ahead of time and frozen it. They do last for a little while and they cook very well. My mother has also sent over frozen gnocchi. Is it ideal? No as nothing frozen ever is but with our life styles it's not always easy to make them and cook them on the same night so it works for me.