Name: Cottage Cheese Gnocchi with Alfredo Sauce Recipe
Prep time: 1 h 45 min
Cook time: 45 min
Total time: 2 h 30 min
Cuisine: Italian
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; Pinch of fresh grated nutmeg; 1 cup (120 g) all-purpose flour, plus more for dusting; Store-bought or homemade Alfredo sauce; Finely chopped fresh parsley

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Introduction

Cottage Cheese Gnocchi offers a light, tender twist on traditional gnocchi by incorporating creamy full-fat cottage cheese. This dish combines a delicate texture with a rich Parmesan flavor, perfect for pairing with Alfredo sauce for a comforting meal.

This close-up image shows a creamy pasta dish with three visible layers: the bottom layer has small white gnocchi pieces covered in a rich, pale yellow sauce that looks smooth and thick. On top of that, there is a generous sprinkle of finely shredded white cheese, adding a soft, fluffy texture. The final layer is scattered chopped green herbs, which add small pops of fresh color against the creamy sauce. The dish is served in a round white metal pan with a silver spoon placed inside. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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
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 serving

Instructions

Step 1: Place the cottage cheese in a fine-mesh sieve set over a bowl or container. Cover with parchment paper and weigh down with a heavy object like a can or skillet. Refrigerate for at least 1 hour or up to 4 to drain excess liquid.
Step 2: Meanwhile, place potatoes in a medium saucepan and cover with 2 inches of cold water. Bring to a simmer over high heat, then reduce heat to medium-low, partially cover, and cook until fork-tender, about 35 to 45 minutes.
Step 3: Drain the potatoes and let cool slightly. Peel them using your thumbs, then press through a ricer or grate on the largest holes of a box grater.
Step 4: Transfer drained cottage cheese to a large bowl. Add the potatoes, egg yolks, Parmesan, salt, and nutmeg. Gently stir with a spatula or wooden spoon until just combined, being careful not to overwork to avoid a gummy texture.
Step 5: Add the flour and mix until incorporated. Knead the dough gently in the bowl until uniform and stiff.
Step 6: Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Step 7: On a floured surface, divide the dough into quarters. Roll one piece into a 1/2-inch thick rope, dusting with flour as needed. Cut the rope into 1-inch pieces and place them on a parchment-lined baking sheet. Cover the remaining dough to prevent drying and repeat with all pieces.
Step 8: Heat 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. Using a slotted spoon, transfer gnocchi to the skillet with sauce and toss gently, adding pasta water as needed to create a silky coating.
Step 9: Serve the gnocchi in bowls topped with extra Parmesan and fresh parsley.

Tips & Variations

Allowing the cottage cheese to drain thoroughly prevents soggy dough and ensures tender gnocchi.
Use a potato ricer for the fluffiest gnocchi texture.
Try substituting Alfredo sauce with a simple browned butter and sage sauce for a different flavor profile.

Storage

Store leftover gnocchi in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in sauce over low heat or briefly boil in salted water until heated through before serving.

How to Serve

The image shows two white bowls filled with soft gnocchi covered in a thick, creamy light beige sauce. The gnocchi pieces are plump, irregular in shape, and coated evenly with the sauce. Fresh green parsley leaves are scattered on top, adding a fresh pop of color. Some grated white cheese and a light sprinkle of black pepper lightly cover parts of the dish. To the top left, there are two small white bowls, one filled with finely grated white cheese and the other with chopped fresh green herbs. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cottage cheese for this recipe?

It’s best to use full-fat small-curd cottage cheese to maintain the rich flavor and creamy texture. Low-fat versions may result in drier, less tender gnocchi.

Can I freeze the gnocchi before cooking?

Yes, you can freeze the cut gnocchi on a parchment-lined baking sheet until firm, then transfer to a freezer bag. Cook from frozen, adding a minute or two to the boiling time.