Name: Cottage Cheese Gnocchi with Alfredo Sauce Recipe
Prep time: 1 h 15 min
Cook time: 45 min
Total time: 2 h
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 tsp 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

Jump to Recipe

Introduction

Cottage Cheese Gnocchi are delicate, pillowy dumplings with a rich, creamy flavor thanks to the full-fat cottage cheese. This homemade recipe offers a lighter alternative to traditional gnocchi while still delivering comforting taste. Serve them with a smooth Alfredo sauce and fresh parsley for a delightful meal.

A close-up view of soft, yellow gnocchi pieces generously covered in a smooth, creamy white sauce, filling a white bowl. The gnocchi are sprinkled with small green parsley leaves and finely grated white cheese on top, with a light dusting of black pepper adding contrast. A silver spoon is partially visible on the left, resting inside the bowl. The background features a white marbled surface. 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 tsp 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. Cover with parchment paper and weigh down with something heavy, like a can or skillet. Refrigerate for at least 1 hour or up to 4 to drain excess liquid.
Step 2: While the cheese drains, 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 cook until fork-tender, about 35 to 45 minutes.
Step 3: Drain potatoes and let cool slightly. Remove skins by pressing with your thumbs, then press potatoes through a ricer or grate using the largest holes of a box grater.
Step 4: Transfer the drained cottage cheese to a large bowl. Add the potatoes, egg yolks, Parmesan, salt, and nutmeg. Gently fold together with a rubber spatula or wooden spoon, being careful not to overwork the mixture to avoid gumminess. Add the flour and stir to combine, then knead the dough gently in the bowl until uniform and stiff.
Step 5: Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
Step 6: On a floured surface, divide the dough into four pieces. Roll one piece into a 1/2-inch thick rope, dusting with flour as needed. Cut into 1-inch pieces using a bench scraper or pizza cutter. Place pieces on a parchment-lined baking sheet. Repeat with remaining dough, keeping unused dough covered.
Step 7: Heat 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 or spider to transfer them to the skillet with sauce. Toss gently to coat, adding a splash of pasta water if needed to achieve a silky consistency.
Step 8: Serve the gnocchi in bowls, topped with additional grated Parmesan and chopped fresh parsley.

Tips & Variations

Use a potato ricer or fine grater to achieve the lightest texture for your gnocchi.
For a different flavor, try substituting the Alfredo sauce with a simple sage brown butter sauce.
If the dough feels too sticky, add a little more flour, but be careful not to add too much to avoid dense gnocchi.

Storage

Store cooked gnocchi in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with sauce or by briefly boiling fresh water and warming the gnocchi until heated through. Uncooked gnocchi can be frozen on a baking sheet until firm, then transferred to a freezer bag and cooked from frozen, adding a minute or two to the cooking time.

How to Serve

Two white bowls filled with small, soft gnocchi covered in a thick, creamy beige sauce are placed on a white marbled texture. Each bowl has about two layers of gnocchi beneath the sauce, with a light sprinkling of finely grated cheese and small green parsley leaves on top. To the top left side of the image, there are two small white bowls; one contains finely chopped fresh green parsley, and the other holds a mound of grated cheese. A silver spoon is partially visible in the bottom bowl, resting inside the food. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of cottage cheese?

Cottage cheese provides moisture and tenderness, but ricotta can be used as a substitute for a similar texture and mild flavor. Avoid dryer cheeses, as they will affect dough moisture.

How do I know when the gnocchi are done cooking?

The gnocchi are cooked when they float to the surface of boiling salted water, which usually takes 2 to 4 minutes. Once they float, they are ready to be scooped out and served.