Cottage Cheese Gnocchi with Alfredo Sauce Recipe

Introduction

Cottage cheese gnocchi offer a light and tender alternative to traditional potato gnocchi, with a delicate flavor enhanced by Parmesan and nutmeg. This recipe makes pillowy soft gnocchi that pair beautifully with creamy Alfredo sauce for an indulgent yet approachable meal.

Ingredients

• 1 cup full-fat small-curd cottage cheese
• 2 medium russet potatoes (about 1 1/4 lb. total)
• 2 large egg yolks
• 1/2 cup finely grated Parmesan or Pecorino Romano, plus more for serving
• 1 1/2 teaspoons kosher salt, plus more to taste
• Pinch of fresh grated nutmeg
• 1 cup (120 g) all-purpose flour, plus more for dusting
• Store-bought or homemade Alfredo sauce, for serving
• Finely chopped fresh parsley, for garnish

Instructions

1. Step 1: Place the cottage cheese in a fine-mesh sieve over a bowl. Cover with parchment and weight it down with something heavy. Refrigerate for at least 1 hour to drain excess liquid.
2. Step 2: Meanwhile, place the potatoes in a medium saucepan and cover with 2 inches of cold water. Bring to a simmer over high heat, then reduce to medium-low, partially cover, and simmer until tender, about 35 to 45 minutes.
3. Step 3: Drain and cool the potatoes. Remove the skins by gently rubbing with your thumbs. Press potatoes through a ricer or grate them on the largest holes of a box grater.
4. Step 4: Transfer the drained cottage cheese to a large bowl. Add the riced potatoes, egg yolks, Parmesan, salt, and nutmeg. Stir gently to combine, being careful not to overwork the mixture to avoid gumminess. Add the flour and mix until combined, then knead by hand until the dough is uniform and stiff.
5. Step 5: Wrap the dough in plastic wrap and let rest at room temperature for about 30 minutes.
6. Step 6: On a floured surface, divide the dough into four pieces. Roll one piece into a 1/2-inch-thick rope, using flour as needed and keeping remaining dough covered. Cut the rope into 1-inch pieces and place them on a parchment-lined baking sheet. Repeat with the remaining dough.
7. Step 7: Warm the Alfredo sauce in a large skillet over medium heat. In a large pot of boiling salted water, cook the gnocchi in batches until they float, about 2 to 4 minutes. Use a slotted spoon to transfer the gnocchi to the skillet with sauce, stirring gently to coat. Add some pasta water if needed to make the sauce silky.
8. Step 8: Serve the gnocchi in bowls topped with extra Parmesan and chopped parsley.

Tips & Variations

• For a firmer dough, add a little more flour, but be careful not to add too much or the gnocchi can become dense.
• Try swapping Parmesan with Pecorino Romano for a sharper flavor.
• These gnocchi work well with tomato-based sauces or browned butter and sage for a twist.
• If you don’t have a ricer, use a fine grater or mash potatoes thoroughly to avoid lumps.

Storage

Store cooked gnocchi in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with sauce or in simmering water to keep them tender. Uncooked gnocchi can be frozen on a baking sheet, then transferred to a freezer bag for up to 1 month. Cook from frozen, adding a minute or two to the cooking time.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese instead of full-fat?

Using full-fat cottage cheese yields the best texture and flavor. Low-fat versions may make the dough drier and less tender, but you can try it with slight adjustments to flour amount.

What can I substitute for the Alfredo sauce?

These gnocchi are versatile—try serving them with marinara, pesto, browned butter and sage, or even a simple garlic and olive oil sauce to let their delicate flavor shine.