This gnocchi is soft, pillowy, and high in protein thanks to a simple, unexpected ingredient: cottage cheese. It’s a quick, budget-friendly recipe made with a few pantry staples—no potatoes required.
If you’ve been experimenting with cottage cheese in savory dishes, this version of gnocchi is a delicious discovery. Using blended cottage cheese gives the dough a tender texture and adds a protein boost. The recipe comes together quickly and works well boiled for a classic soft bite or pan-fried until golden for a crisp exterior.
This cottage cheese gnocchi is satisfying and versatile. It requires only a few ingredients, takes under 30 minutes to prepare, and pairs well with many sauces. Try boiling them and tossing with sauce, or pan-fry for a delicious contrast of textures.
Ingredients You’ll Need
- Cottage cheese: Use full-fat (around 4% milk fat) for the creamiest results. The flavor and texture vary by brand—avoid overly tangy varieties. Fat-free cottage cheese will not yield the same texture.
- Parmesan cheese: Finely grated Parmesan adds savory flavor and helps bind the dough. About 1 ounce (¼ cup) is enough.
- All-purpose flour: Start with ¾ cup and add up to 1 cup depending on how wet the blended cottage cheese is. You’ll also want extra flour for dusting.
- Olive oil: Optional, for pan-frying the gnocchi to a golden crisp.
How to Make Cottage Cheese Gnocchi
The Best Sauce for Cottage Cheese Gnocchi
These gnocchi pair well with many sauces. A few favorite options:
- Simple tomato-based meatless pasta sauce to add vegetables and bright acidity.
- A creamy cottage cheese-based sauce or a tofu-based pasta sauce for extra protein and creaminess.
- Pesto blended with cottage cheese for a herby, creamy coating that clings nicely to the gnocchi.
Frequently Asked Questions
- Can I make this gluten-free? A 1:1 gluten-free flour blend should work, though texture may differ slightly from the all-purpose version.
- Can I freeze cottage cheese gnocchi? Yes. Freeze gnocchi in a single layer on a baking sheet, then transfer to a freezer bag. Cook from frozen and add a minute or two to boiling time.
- Can I use ricotta instead of cottage cheese? Yes—ricotta is a good substitute and produces a similar result. Cottage cheese increases the protein content.
- How much protein does this have? Using cottage cheese and Parmesan boosts the protein compared to traditional potato gnocchi; a typical serving provides a substantial protein boost (about 20g per serving depending on exact portions).
Cottage Cheese Gnocchi
- 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
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
- 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 mixture to a bowl and stir in 3/4 cup of flour. Mix until a soft dough forms, adding more flour as needed until the dough is workable but still slightly sticky.
- Turn the dough onto a lightly floured surface. Divide into sections and roll each into a rope about 3/4 inch thick. Cut into 3/4-inch pieces and lightly dust with flour.
- To boil: Bring a large pot of salted water to a boil. Add the gnocchi and cook 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 3–4 minutes per side until golden and crispy.
- Serve warm with your favorite sauce or toppings.