Cottage Cheese Gnocchi with Alfredo Sauce Recipe
Cottage Cheese Gnocchi is a delicate Italian-inspired dish blending creamy full-fat cottage cheese with tender russet potatoes to create soft, pillowy dough. These gnocchi are boiled until they float and then gently tossed in a warm Alfredo sauce, finished with a sprinkle of Parmesan and fresh parsley for a rich, comforting meal that’s perfect for any occasion.
- Prep Time: 15 minutes (plus 1-4 hours cottage cheese draining and 30 minutes dough resting)
- Cook Time: 45 minutes (potatoes) + 4 minutes (gnocchi boiling) + 5 minutes (sauce warming)
- Total Time: About 2 hours including resting and draining times
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
For the 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 teaspoons kosher salt, plus more to taste
- 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
- Drain the Cottage Cheese: Place the cottage cheese in a fine-mesh sieve set over a bowl. Cover it with parchment paper and press down with a heavy object, like a can or skillet. Refrigerate for at least 1 hour up to 4 hours to remove excess moisture.
- Cook the Potatoes: Place the russet 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.
- Prepare the Potatoes: Drain the potatoes and let them cool slightly. Peel off the skins using your thumbs. Pass the potatoes through a ricer or grate them on the largest holes of a box grater to create a fine texture.
- Make the Dough: Transfer the drained cottage cheese to a large bowl. Add the riced potatoes, egg yolks, Parmesan, 1 1/2 teaspoons kosher salt, and nutmeg. Gently stir with a rubber spatula or wooden spoon until combined, carefully avoiding overmixing to prevent gummy texture. Add flour and mix gently. Knead in the bowl with your hands until uniform and stiff dough forms.
- Rest the Dough: Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes to relax the gluten.
- Shape the Gnocchi: Lightly flour your work surface. Divide the dough into four equal parts. Roll one piece into a 1/2-inch thick rope, dusting with flour to prevent sticking. Cut the rope into 1-inch pieces using a bench scraper or pizza cutter. Transfer the gnocchi to a parchment-lined baking sheet. Repeat with the remaining dough, keeping pieces covered to avoid drying.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. In batches if necessary, drop the gnocchi into the boiling water. When they float to the surface, about 2 to 4 minutes, use a spider or slotted spoon to remove them.
- Toss with Sauce: In a large skillet over medium heat, warm the Alfredo sauce. Add the cooked gnocchi to the sauce, stirring gently to coat. If the sauce is too thick, add a little reserved pasta water to achieve a silky consistency.
- Serve: Divide the coated gnocchi among serving bowls. Garnish with additional grated Parmesan and finely chopped fresh parsley to enhance flavor and presentation.
Notes
- Ensure potatoes are well drained and cool for the best texture dough.
- Do not overwork the dough to avoid gummy gnocchi.
- Freshly grated Parmesan adds superior flavor compared to pre-grated cheese.
- Use a ricer or fine grater for the potatoes to keep the gnocchi light and delicate.
- Resting the dough helps improve texture and manageability when shaping.
- If preferred, homemade Alfredo sauce can be used for a fresher taste.
- Flour quantity may vary slightly depending on moisture; adjust as needed to achieve a stiff dough.
Keywords: Gnocchi, Cottage Cheese, Italian, Potato Gnocchi, Alfredo Sauce, Homemade Pasta
