This gnocchi made with creamy cottage cheese instead of potatoes — a simple and satisfying twist on the Italian classic.
These cottage cheese gnocchi are light, tender, and come together with just three ingredients. They’re perfect for busy weeknights or cozy weekend dinners, pairing beautifully with everything from tomato sauce to browned butter and herbs. No need to boil and mash potatoes — the cottage cheese keeps them moist and flavorful with much less effort!
What You’ll Need:
- Cottage cheese
- All-purpose flour
- Egg
Tips
- Use full-fat cottage cheese for the best texture. If your cheese is very wet, drain it briefly before mixing.
- Don’t over-knead the dough or it can become tough.
- Boil in batches: Avoid overcrowding the pot to prevent gnocchi from sticking together or cooking unevenly.
- Pan-sear leftovers: Once cooked, leftover gnocchi can be pan-fried in a bit of butter or oil until golden and crisp on the outside—perfect for a second-day upgrade.
Storage
It’s best to cook them the same day you make them. If you need to store them for a few hours, lay them in a single layer on a floured tray, cover loosely, and keep in the fridge for up to 4–6 hours. Freezing is not recommended for this type of gnocchi. Cooked gnocchi can be stored in an airtight container in the fridge for up to 3 days.
Sauce Ideas
These cottage cheese gnocchi are like a blank canvas—soft, delicate, and perfect for soaking up flavor. Here are four easy sauces to try:
- Mixed Tomato & Basil
Start by sautéing finely chopped onion and garlic in olive oil until soft and fragrant. Add chopped mixed tomatoes (a blend of cherry, Roma, or heirloom works beautifully) and cook until they break down and release their juices. Blend the sauce until smooth, then stir in fresh basil and a pinch of salt. Silky, flavorful, and perfect for spooning over soft gnocchi. - Brown Butter & Sage
Simple and timeless. Melt butter in a pan until it starts to brown and smell nutty, then toss in a few fresh sage leaves. Let them crisp up, then swirl the cooked gnocchi in the sauce. Finish with grated Parmesan. - Creamy Mushroom
Sauté sliced mushrooms in olive oil or butter until golden. Add a little garlic, salt, and pepper. Stir in a splash of cream (or a dairy-free alternative) and simmer until thickened. Add cooked gnocchi and toss gently. - Gorgonzola & Walnuts
Melt Gorgonzola with a bit of cream or milk over low heat. Toss in the gnocchi and stir until coated. Top with toasted walnuts for a bit of crunch. A sprinkle of black pepper brings it all together.
Cottage Cheese Gnocchi
Ingredients
Method
- Blend the cottage cheese with a hand mixer or immersion blender until smooth.
- Add the blended cottage cheese to a bowl with the flour and the egg.
- Mix until a dough begins to form, then transfer to a floured surface and knead gently until just combined.
- Divide the dough into 4 equal parts.
- Roll each portion into a log about 2 cm (¾ inch) thick.
- Cut the logs into small gnocchi pieces, about 2 cm long.
- You can leave the gnocchi as is, or shape them by gently rolling each piece over a gnocchi board or the back of a fork for texture.
- Bring a large pot of salted water to a boil.
- Boil the gnocchi in batches. Once they float to the surface (after about 1–2 minutes), let them cook for 30 seconds more, then remove with a slotted spoon.
- Serve immediately with your favorite sauce.
