Description
This Cottage Cheese Gnocchi recipe offers a delightful twist on traditional gnocchi by incorporating creamy full-fat cottage cheese for a tender, flavorful dough. Paired with a rich Alfredo sauce and topped with freshly grated Parmesan and parsley, this comforting Italian dish is perfect for a satisfying meal any day of the week.
Ingredients
Scale
Gnocchi Dough
- 1 cup full-fat small-curd cottage cheese
- 2 medium russet potatoes (about 1 1/4 lb. total)
- 2 large egg yolks
- 1/2 cup finely grated Parmesan or Pecorino Romano, plus more for serving
- 1 1/2 teaspoons kosher salt, plus more
- Pinch of fresh grated nutmeg
- 1 cup (120 g) all-purpose flour, plus more for dusting
For Serving
- Store-bought or homemade Alfredo sauce
- Finely chopped fresh parsley
Instructions
- Drain Cottage Cheese: Place cottage cheese in a fine-mesh sieve set over a bowl. Cover with parchment and place something heavy on top. Refrigerate for at least 1 hour or up to 4 hours to drain excess liquid.
- Cook Potatoes: In a medium saucepan, cover potatoes with 2 inches of cold water. Bring to a simmer over high heat, then reduce to medium-low, partially cover, and cook until fork-tender, about 45 minutes.
- Prepare Potatoes: Drain and cool potatoes. Remove skins using your thumbs, then press potatoes through a ricer or grate on the largest holes of a box grater.
- Make Dough: Transfer drained cottage cheese to a large bowl. Add potatoes, egg yolks, Parmesan, salt, and nutmeg. Gently stir to combine, being careful not to overwork the mixture. Add flour and mix. Knead dough in the bowl until uniform and stiff.
- Rest Dough: Wrap dough in plastic wrap and let it rest at room temperature for about 30 minutes.
- Shape Gnocchi: On a floured surface, divide dough into quarters. Roll each piece into a 1/2-inch-thick rope, dusting with flour as needed. Cut ropes into 1-inch pieces and place on a parchment-lined baking sheet. Keep unused dough covered to prevent drying.
- Cook Gnocchi and Prepare Sauce: Warm Alfredo sauce in a large skillet over medium heat. In a large pot of boiling salted water, cook gnocchi in batches until they float to the surface, about 4 minutes. Use a slotted spoon to transfer gnocchi to the sauce, stirring gently and adding pasta water if needed to achieve a silky consistency.
- Serve: Divide gnocchi among bowls. Top with additional Parmesan and chopped parsley for garnish.
Notes
- Drain the cottage cheese thoroughly to avoid a watery dough which can make shaping difficult.
- Use russet potatoes for their starchy qualities, which help create light and fluffy gnocchi.
- Do not overwork the dough to prevent dense, gummy gnocchi.
- Resting the dough allows the flour to hydrate and makes it easier to handle.
- If the dough feels sticky, dust with a little more flour while shaping.
- Gnocchi are cooked when they float to the surface; do not overcook them to avoid mushiness.
- Leftover gnocchi can be frozen on a baking sheet before transferring to a freezer bag.
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 430 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 110 mg
