Hey there, pasta lovers!
Who’s in the mood for something fun in the kitchen?
Today, I’m excited to show you how to whip up some delicious cottage cheese gnocchi.
These little pillows of goodness are soft, cheesy, and oh-so-comforting.
Plus, they’re easier to make than you might think!
Let’s roll up our sleeves and dive in!
| Preparation Time | 30-40 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 40-55 minutes |
| Level of Difficulty | Medium |
Ingredients
For the gnocchi dough:
- 2 large russet potatoes (boiled and riced)
- 1 tsp black pepper (freshly ground for better flavor)
- 2 tbsp unsalted butter (I like Kerrygold for this recipe)
- 2 cups all-purpose flour
- 1 large egg yolk
- 1/3 cup grated parmesan
- 1/2 cup cottage cheese (full-fat for best texture)
- 1 tsp kosher salt
For the sauce:
- 1 handful grated parmesan
- 2 tbsp ready-made pesto (or homemade if preferred)
- 3/4 cup heavy cream
- 2 tbsp all-purpose flour
Step 1: Prepare and Rice the Potatoes
Start by boiling two large russet potatoes until they are fork tender.
Once they are done boiling, let them cool until they are safe to handle.
Peel the potatoes and use a cheese grater or potato ricer to rice them.
Set the riced potatoes aside.
Step 2: Combine Ingredients to Form the Dough
In a large mixing bowl, combine the riced potatoes, ½ cup of Hood Cottage Cheese, 1 large egg yolk, ⅓ cup of grated Parmesan cheese, 1 teaspoon of kosher salt, and 1 teaspoon of ground black pepper.
Mix the ingredients until they are thoroughly combined.
Gradually add 2 cups of all-purpose flour to the mixture, kneading until a dough forms a ball and all the flour is fully incorporated.
Step 3: Rest and Divide the Dough
Wrap the dough in plastic wrap and let it sit at room temperature for 20 minutes.
After the resting period, unwrap the dough and use a dough scraper to cut it into 4 equal pieces.
Step 4: Shape the Gnocchi
Take one piece of dough and roll it into a long thin rope about the width of your pinky finger.
Use a knife to cut the rope into ½ inch sections.
Repeat this process with the remaining pieces of dough.
To create the signature gnocchi ridges, roll each piece onto a gnocchi board or use a fork to achieve the same effect – aim for about two full spins on the board or fork.
Step 5: Cook the Gnocchi
Bring a large pot of salted water to a rolling boil.
Once the water is boiling, carefully add the gnocchi in batches.
The gnocchi are done when they float to the surface, which usually takes about 2-3 minutes.
Use a slotted spoon to remove them from the pot and set them aside.
Step 6: Serve and Enjoy
Your homemade gnocchi is now ready to be enjoyed with your favorite sauce.
Whether it’s a classic marinara, a creamy Alfredo sauce, or just a simple brown butter and sage, these high-protein gnocchi are sure to be a hit!
