Have you always wanted to make your own gnocchi, but it seemed too time-intensive? This 3-ingredient Cottage Cheese Gnocchi takes all the hassle out of traditional gnocchi making and produces light, fluffy dumplings in just minutes! Did we mention it has 16g of protein per serving for JUST the gnocchi?
It’s literally amazing how cottage cheese can save the day when it comes to making quick and easy recipes. From our Blackberry Cheesecake Cottage Cheese Ice Cream to our Whipped Cottage Cheese Mashed Potatoes, cottage cheese adds a creamy texture and protein boost to any dish. I LOVE adding it to this gnocchi recipe because it gives the dumplings a soft and fluffy texture without all the extra work of boiling, peeling, and mashing potatoes!
Making this gnocchi is actually effortless… and so much fun! You simply mix together blended cottage cheese, flour, and salt until a dough forms. Then roll out the dough into ropes and cut them into bite-sized pieces, boil them, and pan-fry them before tossing them in a sauce of choice.
- Cottage cheese: We use blended, full-fat cottage cheese for the gnocchi and unblended, 2% or whole milk cottage cheese for the sauce.
- All-purpose flour: Flour is the main ingredient in traditional gnocchi and helps give it its fluffy texture. We have not tested this with any other flours, but are confident it would work with a gluten-free all-purpose flour blend!
- Sea salt: We use sea salt for the sauce to bring out all the flavors of the ingredients
To make blended cottage cheese, add 1 cup of cottage cheese to a high-speed blender and blend on high until silky smooth. That’s it!
A Simple Brown Butter Sage Sauce
We served this gnocchi with a simple brown butter sauce. You really can’t go wrong. We added an aroma of fresh sage and salt.
Other Meal Ideas for You Cottage Cheese Gnocchi
Stuff your cottage cheese gnocchi recipe with all sorts of tasty fillings! Some of our favorites include:
- Spinach and artichoke: For a cheesy, creamy filling that pairs perfectly with the rich alfredo sauce.
- Bacon and cheddar: Because everything is better with bacon and cheese, right?
- Mushrooms and herbs: Add some earthy flavor with chopped mushrooms and fresh herbs like thyme or rosemary.
- Sundried tomatoes and feta: For a Mediterranean twist on traditional gnocchi.
- Pesto and pine nuts: Add some green goodness with a dollop of pesto and a sprinkle of toasted pine nuts. Yum!
Our Favorite
Beast Blender
The Beast Blender is our go-to blender for smoothies, dips, soups, and everything in between. It’s the perfect size and moderately priced. Oh, and oh-so powerful!
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.
Serving Suggestions
This healthy gnocchi recipe can be served as a main or side dish. We absolutely love it with our Roasted Root Vegetables, a fresh salad like this Butter Lettuce Salad, or a protein such as this Juicy Grilled Chicken or Easy Broiled Shrimp!
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Start by preparing the gnocchi. Add the blended cottage cheese to a large mixing bowl. Add the flour and salt and gently mix to combine or until the flour is absorbed. Do your best not to over-mix.
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Turn the gnocchi dough out on a clean and floured surface. Knead the dough a few times and then separate it into quarters. Using your hands, gently roll out each quarter into an even log, keeping enough flour on your workspace so that the dough doesn’t stick. If the log gets too long to handle, divide it in half and continue rolling until you reach ¾-inch wide.
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Cut each log into bite-sized pieces, about ¾-inch long. Lightly dust the gnocchi with flour once more, and toss to gently coat with the flour so that they don’t stick. Set aside.
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Boil gnocchi: Fill a medium pot with water and bring to a boil. Add the gnocchi and boil for 2-3 minutes, until they float to the top. Strain immediately.
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Pan fry gnocchi: In the same skillet, heat 1 tablespoon of olive oil and add the gnocchi. Toss the gnocchi and cook until both sides are slightly brown. Repeat until all the gnocchi have been browned. Remove the skillet from the heat and set aside.
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Make brown butter sauce: add the butter to a saucepan and cook over medium heat. The butter will start to foam and bubble while melting. When brown specs start to form, remove from heat and then add the fresh sauce and sauté.
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Finally, toss the gnocchi with the brown butter sauce. * Heat over low heat, if needed. Top with optional grated parmesan and freshly cracked pepper.
Calories: 274 kcal, Carbohydrates: 39 g, Protein: 16 g, Fat: 5 g, Fiber: 1 g, Sugar: 3 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
