This cottage cheese gnocchi is soft, pillowy, and packed with protein thanks to a simple, unexpected ingredient: cottage cheese. It’s a quick, budget-friendly recipe that comes together with just a few pantry staples, no potatoes required!

cottage cheese gnocchi
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If you’ve been following along, you know I’ve been on a serious cottage cheese kick lately. From cottage cheese pasta sauce to cottage cheese pizza crust, I love finding new ways to use it as a protein-packed secret ingredient. So naturally, I had to try making gnocchi with it, and honestly? I’m obsessed.

Cottage Cheese Gnocchi

This cottage cheese gnocchi is incredibly satisfying. It comes together with just a handful of ingredients, takes less than 30 minutes, and gives you a hearty dinner that’s secretly high in protein. Whether you boil them for a classic texture or pan-fry them until golden and crispy (my personal favorite!), this recipe will become a regular in your dinner rotation.

Ingredients You’ll Need

  • Cottage cheese: I recommend 4% milk fat for the creamiest results. I love the Good Culture brand, but Breakstone’s and Trader Joe’s both work great too. Some brands can be overly sour (like the Kroger store brand) and it can give the gnocchi an off-flavor. That’s why I recommend Good Culture if you can find it. Fat-free cottage cheese won’t give you the same texture, so I’d skip it here.
  • Parmesan cheese: Finely grated Parmesan adds a savory, salty flavor and helps bind the dough. About 1 oz or ¼ cup does the trick.
  • All-purpose flour: You’ll need ¾ to 1 cup, depending on how wet your cottage cheese is. Start with less and add more as needed.
  • Olive oil: Only needed if you’re pan-frying, which I highly recommend trying at least once.

How to Make Cottage Cheese Gnocchi

Add your cottage cheese and parmesan cheese to a food processor. I like using a mini food processor for this.
Blend until mostly smooth.
Transfer to a bowl and stir in the flour. Use your hands to knead it until just combined.
Roll into two logs, then cut into 1″ pieces.
Boil or pan fry to cook. I recommend pan frying!
Once they’re cooked, serve with your favorite sauce.

The Best Sauce for Cottage Cheese Gnocchi

Toss with your favorite sauce and serve warm. Some of my favorite options:

Frequently Asked Questions

  • Can I make this gluten-free? I haven’t tested it with a gluten-free flour blend, but a 1:1 GF flour substitute should work. The texture may be slightly different.
  • Can I freeze cottage cheese gnocchi? Yes! Freeze them in a single layer on a baking sheet, then transfer to a freezer bag. To cook from frozen, just add a minute or two to the boiling time.
  • Can I use ricotta instead of cottage cheese? Yes, ricotta is a great substitute and will give you a similar result. But if you use cottage cheese, you’ll get a nice protein boost, which is always a win in my book!
  • How much protein does this have? Cottage cheese is an excellent source of protein, so this gnocchi has a great nutritional profile compared to traditional potato gnocchi. Each serving has about 20g of protein, coming from both the cottage cheese and the Parmesan.
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Cottage Cheese Gnocchi

Cottage Cheese Gnocchi

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  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: Serves 2
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
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Description

This cottage cheese gnocchi is soft, pillowy, and packed with protein thanks to a simple, unexpected ingredient: cottage cheese. It’s a quick, budget-friendly recipe that comes together with just a few pantry staples, no potatoes required!

Ingredients

Units Scale
  • 1 cup 4% milkfat cottage cheese, blended smooth
  • 1/4 cup (about 1 oz) finely grated Parmesan cheese
  • 3/4–1 cup all-purpose flour, plus more for dusting
  • 1 tablespoon olive oil (for pan-frying, optional)

Instructions

  1. Add the cottage cheese and Parmesan to a food processor and blend until smooth and creamy.
  2. Transfer the blended cottage cheese to a large bowl and add 3/4 cup of flour. Stir until a soft dough forms, adding more flour as needed until the dough is workable but still slightly sticky.
  3. Turn the dough out onto a lightly floured surface. Divide into sections and roll each into a rope about ¾-inch thick. Cut into ¾-inch pieces and lightly dust with flour.
  4. To boil: Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2–3 minutes, or until they float. Remove with a slotted spoon.
  5. To pan-fry: Heat olive oil in a skillet over medium heat. Cook gnocchi for 3–4 minutes per side until golden and crispy.
  6. Serve warm with your favorite sauce or toppings.