Say hello to a fun twist on the classic Italian gnocchi. This version is made with creamy cottage cheese instead of potatoes, which means they come together so much faster. No boiling, peeling, or mashing potatoes needed. Just open a tub of cottage cheese, blend with an egg, and mix with flour.
These cottage cheese gnocchi turn out light and tender, and also they have some added protein content from the cottage cheese and the egg. They’re great for weeknights or cozy weekends meals and they pair well with so many different sauces, tomato sauce, browned butter, four cheeses sauce just to name a few.
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, but mix just enough to create a smooth dough.
- 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. Who doesn’t love having leftovers ready to enjoy?
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 (or shallots) and garlic in olive oil until golden. Add chopped mixed tomatoes (a blend of cherry, Roma, or heirloom is the perfect combination) and cook with a pinch of salt until they release their juices for about 15 minutes. Blend the sauce until smooth with a mixer or blender, then stir in fresh basil. Silky, full of flavor and perfect for serving over soft gnocchi. - Brown Butter & Sage
Melt butter in a pan until it starts to brown and smells nutty, then toss in a few fresh sage leaves. Let them golden a bit, then pour in the cooked and drained gnocchi in the sauce. Finish with grated Parmesan cheese. Simple, but yet delicious. - Creamy Mushroom
Sauté sliced mushrooms in olive oil or butter until golden with a little clove of garlic, salt, and pepper. Stir in a splash of cream (or a dairy-free alternative) and simmer for about 10 minutes. Add cooked gnocchi and toss gently. - Gorgonzola & Walnuts
Melt Gorgonzola with a bit of cream or milk over gentle heat. Toss in the gnocchi and stir until coated. Top with toasted walnuts for a bit of crunch, if you like. A sprinkle of black pepper and/or nutmeg 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 forms, 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. Buon appetito!
