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
- Add the cottage cheese and Parmesan to a food processor and blend until smooth and creamy.
- 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.
- 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.
- 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.
- To pan-fry: Heat olive oil in a skillet over medium heat. Cook gnocchi for 3–4 minutes per side until golden and crispy.
- Serve warm with your favorite sauce or toppings.