This 3-ingredient Cottage Cheese Gnocchi is a quick and easy alternative to traditional potato gnocchi. Light, fluffy, and packed with protein, these dumplings come together in minutes, making them perfect for a weeknight meal. Serve with your favorite sauce, such as a brown butter sage sauce, for a delicious and satisfying dish.
Why You’ll Love This Recipe
- Quick & Easy: No peeling or boiling potatoes—just mix, roll, and cook.
- High-Protein: Cottage cheese adds a protein boost to the gnocchi.
- Light & Fluffy: Blended cottage cheese creates a soft, pillowy texture.
- Versatile: Pairs well with a variety of sauces and toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup full-fat cottage cheese (blended until smooth)
- 1 ½ cups all-purpose flour
- ½ teaspoon sea salt
- 2 tablespoons butter (for serving, optional)
- 6 fresh sage leaves (for serving, optional)
Directions
- Blend the Cottage Cheese: In a high-speed blender, blend the cottage cheese until smooth.
- Make the Dough: In a large bowl, combine the blended cottage cheese, flour, and salt. Mix until a dough forms.
- Roll & Cut: Lightly flour a surface, then roll the dough into ropes about ¾-inch thick. Cut into bite-sized pieces.
- Boil the Gnocchi: Bring a pot of salted water to a boil. Add the gnocchi and cook until they float to the surface (about 2-3 minutes). Drain.
- Sauté (Optional): Heat butter in a pan over medium heat, add the gnocchi, and cook until golden brown. Toss in sage leaves for extra flavor.
- Serve: Enjoy with your favorite sauce or toppings.
Servings and Timing
- Servings: 4
- Prep time: 10 minutes
- Cook time: 5 minutes
- Total time: 15 minutes
Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Cheesy Gnocchi: Add grated Parmesan to the dough for extra flavor.
- Spinach & Artichoke: Mix chopped spinach and artichoke into the dough for a veggie-packed version.
- Pesto Gnocchi: Toss with pesto and toasted pine nuts for an herby twist.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag. Boil from frozen when ready.
- Reheating: Reheat in a pan over medium heat or microwave for 30 seconds.
FAQs
1. Can I use whole wheat flour?
Yes, but it will make the gnocchi denser. Try a mix of whole wheat and all-purpose flour for a better texture.
2. How do I prevent the dough from getting too sticky?
Add a little extra flour if needed, but don’t overwork the dough.
3. Can I make this ahead of time?
Yes, you can refrigerate or freeze the uncooked gnocchi for later use.
4. What sauce pairs well with cottage cheese gnocchi?
Brown butter sage, marinara, Alfredo, or a light olive oil and garlic sauce all work well.
5. Can I bake the gnocchi instead of boiling?
Boiling is recommended, but you can bake them at 375°F for about 15 minutes.
6. Do I need to blend the cottage cheese?
Blending creates a smoother dough, but you can skip this step for a more rustic texture.
7. Can I add herbs to the dough?
Yes! Try adding chopped basil, parsley, or thyme for extra flavor.
8. How can I make the gnocchi extra fluffy?
Use full-fat cottage cheese and avoid overworking the dough.
9. What’s the best way to shape gnocchi?
Use a fork to create ridges for sauce to cling to, or keep them as simple pillow shapes.
10. Can I make a sweet version?
Yes! Try adding a little honey and cinnamon to the dough and serving with a sweet cream sauce.
Conclusion
This Cottage Cheese Gnocchi is an easy, protein-rich alternative to traditional gnocchi, offering a light and fluffy texture without the hassle of potatoes. Whether you serve it with a classic brown butter sage sauce or a hearty tomato sauce, this dish is sure to impress. Try it today for a quick, homemade pasta experience!
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Cottage Cheese Gnocchi
- Total Time: 15 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This 3-ingredient Cottage Cheese Gnocchi is a quick, easy, and protein-packed alternative to traditional potato gnocchi. Light, fluffy, and ready in just 15 minutes, it’s perfect for a weeknight meal. Serve with a brown butter sage sauce, marinara, or pesto for a delicious and satisfying dish.
Ingredients
- 1 cup full-fat cottage cheese (blended until smooth)
- 1 ½ cups all-purpose flour
- ½ teaspoon sea salt
- 2 tablespoons butter (for serving, optional)
- 6 fresh sage leaves (for serving, optional)
Instructions
1. Blend the Cottage Cheese: Blend the cottage cheese in a high-speed blender until smooth.
2. Make the Dough: In a large bowl, combine the blended cottage cheese, flour, and salt. Mix until a dough forms.
3. Roll & Cut: Lightly flour a surface, then roll the dough into ropes about ¾-inch thick. Cut into bite-sized pieces.
4. Boil the Gnocchi: Bring a pot of salted water to a boil. Add gnocchi and cook until they float to the surface (2-3 minutes). Drain.
5. Sauté (Optional): Heat butter in a pan over medium heat, add gnocchi, and cook until golden brown. Toss in sage leaves for extra flavor.
6. Serve: Enjoy with your favorite sauce or toppings.
Notes
- Refrigeration: Store in an airtight container for up to 3 days.
- Freezing: Freeze uncooked gnocchi on a baking sheet, then transfer to a freezer bag. Boil from frozen when ready.
- Reheating: Warm in a pan over medium heat or microwave for 30 seconds.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Dinner
- Method: Boiling, Pan-Frying (Optional)
- Cuisine: Italian inspired
