Is there a technique to freeze gnocchi so they maintain their consistency? 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.
I typically use potato, flour and egg.

Make. Freeze.  Then, go directly from freezer to boiling water.  Do not defrost first.