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.