Cottage Cheese Gnocchi
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Soft, savory bites with a cottage cheese charm.
Ingredients:
Method:
Fluffy gnocchi with a tangy twist. Image Source: Delish
Ingredients:
- 1 c. full-fat small-curd cottage cheese
- 2 medium russet potatoes (about 1 1/4 lb. total)
- 2 large egg yolks
- 1/2 c. finely grated Parmesan or Pecorino Romano, plus more for serving
- 1 1/2 tsp. kosher salt, plus more
- Pinch of fresh grated nutmeg
- 1 c. (120 g.) all-purpose flour, plus more for dusting
- Store-bought or homemade Alfredo sauce and finely chopped fresh parsley, for serving
Method:
- Place cottage cheese in a fine-mesh sieve set over a bowl or container. Cover with a piece of parchment and place something heavy, like a can of tomatoes or cast-iron skillet, on top. Refrigerate at least 1 hour or up to 4.
- Meanwhile, in a medium saucepan, cover potatoes with 2" cold water. Cover pot and bring to a simmer over high heat. Reduce heat to medium-low, partially cover, and simmer until fork-tender, 35 to 45 minutes.
- Drain potatoes and let cool. Remove skins with your thumbs. Press potatoes through a ricer or grate on the largest holes of a box grater.
- Transfer drained cottage cheese to a large bowl. Add potatoes, egg yolks, Parmesan, salt, and nutmeg. Gently stir with a rubber spatula or wooden spoon until combined, taking care not to overwork or press potatoes, or they’ll become gummy. Add flour and stir to combine. Knead in bowl with your hands until dough is uniform and stiff.
- Wrap dough in plastic wrap and let rest at room temperature about 30 minutes.
- On a lightly floured surface, divide dough into quarters. Roll one piece to a 1/2"-thick rope, dusting with flour as needed and keeping remaining dough covered to prevent drying out. Using a bench scraper or pizza cutter, cut rope into 1" pieces. Transfer to a parchment-lined baking sheet. Repeat with remaining dough.
- In a large skillet over medium heat, warm Alfredo sauce. Working in batches if needed, in a large pot of boiling salted water, cook gnocchi until they float to the surface, 2 to 4 minutes. Using a spider or slotted spoon, transfer gnocchi to skillet with sauce and stir to coat, adding pasta water if needed to coat gnocchi in a silky sauce.
- Divide gnocchi among bowls. Top with more Parmesan and parsley.
