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Cottage Cheese Gnocchi with Alfredo Sauce Recipe

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★★★★★

4.6 from 102 reviews

This Cottage Cheese Gnocchi recipe combines fluffy russet potatoes with creamy full-fat cottage cheese to create a tender, flavorful gnocchi dough. Enhanced with Parmesan and a hint of nutmeg, these gnocchi are cooked until they float and then tossed in a warm Alfredo sauce, making for a rich and comforting Italian-inspired dish perfect for home cooking.

Ingredients

Scale

Gnocchi Dough

  • 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

For Serving

  • Store-bought or homemade Alfredo sauce
  • Finely chopped fresh parsley

Instructions

  1. Drain the Cottage Cheese: Place the full-fat small-curd cottage cheese in a fine-mesh sieve set over a bowl. Cover with parchment paper and weigh down with a heavy object like a can or skillet. Refrigerate at least 1 hour to drain excess liquid, which prevents soggy dough.
  2. Cook the Potatoes: In a medium saucepan, cover the russet potatoes with 2 inches of cold water. Bring to a simmer over high heat, then reduce to medium-low and partially cover. Simmer until potatoes are fork-tender, about 35 to 45 minutes.
  3. Prepare the Potatoes: Drain and allow potatoes to cool enough to handle. Peel the skins off using your thumbs. Press potatoes through a ricer or grate them on the largest holes of a box grater to ensure a smooth texture.
  4. Make the Gnocchi Dough: Transfer the drained cottage cheese to a large bowl. Add the riced potatoes, egg yolks, finely grated Parmesan, kosher salt, and a pinch of nutmeg. Stir gently with a rubber spatula or wooden spoon until just combined to avoid gummy texture. Add the flour and mix together, then knead gently with hands until the dough is uniform and slightly stiff.
  5. Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes. This helps hydrate the flour and relax the dough, making it easier to shape.
  6. Shape the Gnocchi: On a lightly floured surface, divide the dough into four quarters. Roll one portion into a 1/2-inch thick rope, dusting with flour as needed to prevent sticking. Cut the rope into 1-inch pieces using a bench scraper or pizza cutter. Place the shaped gnocchi on a parchment-lined baking sheet. Keep the remaining dough covered while working.
  7. Cook the Gnocchi: Bring a large pot of salted water to a boil. In batches if necessary, drop the gnocchi into the boiling water. Cook until they float to the surface, about 2 to 4 minutes. Using a slotted spoon or spider, transfer the cooked gnocchi to a skillet with warmed Alfredo sauce over medium heat. Stir gently to coat, adding reserved pasta water if needed to achieve a silky sauce consistency.
  8. Serve: Divide the coated gnocchi into bowls. Garnish with additional grated Parmesan cheese and freshly chopped parsley. Serve immediately for best texture and flavor.

Notes

  • Draining the cottage cheese well is critical to avoid soggy dough and ensure the gnocchi hold together.
  • Using russet potatoes is recommended due to their high starch content, which produces fluffy gnocchi.
  • Do not overwork the dough to prevent tough gnocchi; gentle folding until just combined is best.
  • Alfredo sauce can be store-bought or homemade depending on preference.
  • Gnocchi are done when they float to the surface in boiling water, indicating they are cooked through.
  • Flouring your work surface and hands helps prevent sticking during shaping.

Keywords: cottage cheese gnocchi, gnocchi recipe, homemade gnocchi, Italian gnocchi, pasta recipe, Alfredo sauce gnocchi

Find it online: https://kitchenbyclara.com/cottage-cheese-gnocchi-with-alfredo-sauce-recipe/