Cottage Cheese Gnocchi in Alfredo Sauce Recipe

Introduction

Cottage Cheese Gnocchi offers a delightful twist on the classic Italian dumpling, featuring creamy full-fat cottage cheese for a tender, flavorful bite. These light and fluffy gnocchi pair beautifully with a rich Alfredo sauce, making for a comforting yet elegant 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 as needed
• 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

1. Step 1: Place the 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 for at least 1 hour and up to 4 hours to drain excess liquid.
2. 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 to medium-low, partially cover, and cook until tender, about 35 to 45 minutes.
3. Step 3: Drain the potatoes and let cool slightly. Peel the skins off using your thumbs, then rice or grate the potatoes on the largest holes of a box grater into a large bowl.
4. Step 4: Add the drained cottage cheese to the potatoes along with egg yolks, Parmesan, kosher salt, and nutmeg. Gently fold with a spatula or wooden spoon until just combined, taking care not to overwork the mixture.
5. Step 5: Stir in the flour until combined, then knead the dough gently in the bowl with your hands until uniform and stiff. Wrap the dough in plastic wrap and let rest at room temperature for about 30 minutes.
6. Step 6: On a lightly floured surface, divide the dough into four pieces. Roll each into a 1/2-inch-thick rope, dusting with flour as needed. Cut ropes into 1-inch pieces and place on a parchment-lined baking sheet. Cover remaining dough to prevent drying out.
7. Step 7: Heat Alfredo sauce in a large skillet over medium heat. Bring a large pot of salted water to a boil and cook gnocchi in batches until they float to the surface, 2 to 4 minutes.
8. Step 8: Using a slotted spoon, transfer gnocchi to the skillet with Alfredo sauce. Toss gently to coat, adding a bit of pasta water if needed for a silky consistency.
9. Step 9: Serve gnocchi in bowls topped with extra Parmesan and chopped parsley.

Tips & Variations

• For a lighter gnocchi, ensure the potatoes are well dried after boiling to avoid soggy dough.
• If you prefer, substitute Pecorino Romano for Parmesan for a sharper flavor.
• Add a pinch of freshly ground black pepper or a touch of garlic powder to the dough for an extra layer of flavor.
• Leftover gnocchi can be sautéed in butter until golden for a delicious crispy alternative the next day.

Storage

Store uncooked gnocchi in a single layer on a baking sheet, covered lightly with plastic wrap, in the refrigerator for up to 24 hours. Cooked gnocchi can be kept in an airtight container in the refrigerator for up to 3 days. To reheat, gently sauté in a little butter or warm them in sauce over low heat until heated through.

How to Serve

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 softness essential to these gnocchi. Ricotta is a good substitute, but avoid firm cheeses as they will alter the texture.

Do I have to peel the potatoes before cooking?

No, you should boil the potatoes with the skins on to retain moisture and flavor. Peel them only after cooking and cooling, as the skins come off easily at that stage.

Cottage Cheese Gnocchi in Alfredo Sauce Recipe

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★★★★★

4.8 from 52 reviews

This Cottage Cheese Gnocchi recipe features tender, fluffy gnocchi made with full-fat cottage cheese and russet potatoes, combined with Parmesan, egg yolks, and a delicate touch of nutmeg. The gnocchi are boiled until they float and then gently tossed in a warm Alfredo sauce, garnished with fresh parsley and extra Parmesan for a rich, creamy, and comforting Italian-inspired dish.

• Author: Daniel
• Prep Time: 1 hour 30 minutes
• Cook Time: 45 minutes
• Total Time: 2 hours 15 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian

Ingredients

Scale 1x2x3x

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 as needed
• 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 Cottage Cheese: Place cottage cheese in a fine-mesh sieve set over a bowl. Cover with parchment and put something heavy on top. Refrigerate for at least 1 hour and up to 4 hours to drain excess moisture.
2. Cook Potatoes: Cover potatoes with 2 inches of cold water in a saucepan. Bring to simmer over high heat, then reduce to medium-low and partially cover. Simmer for 35 to 45 minutes until fork-tender.
3. Prepare Potatoes: Drain potatoes and let cool slightly. Remove skins with your thumbs. Press potatoes through a ricer or grate on the largest holes of a box grater for a smooth texture.
4. Make Dough: Transfer drained cottage cheese to a large bowl. Add the riced potatoes, egg yolks, Parmesan, 1 1/2 tsp salt, and nutmeg. Stir gently with a spatula or wooden spoon to combine without overworking. Add flour and mix until combined. Knead in the bowl gently until dough is uniform and stiff.
5. Rest Dough: Wrap dough in plastic wrap and let rest at room temperature for about 30 minutes to relax the gluten and absorb moisture.
6. Shape Gnocchi: On a lightly floured surface, divide dough into quarters. Roll one piece into a rope about 1/2 inch thick, dusting with flour as needed. Cut the rope into 1-inch pieces with a bench scraper or pizza cutter. Place gnocchi on a parchment-lined baking sheet. Repeat with remaining dough.
7. Warm Sauce: In a large skillet over medium heat, warm the Alfredo sauce gently, stirring occasionally.
8. Cook Gnocchi: Bring a large pot of salted water to a boil. Working in batches, cook the gnocchi until they float to the surface, about 2 to 4 minutes. Remove with a spider or slotted spoon and transfer directly into the skillet with sauce.
9. Toss and Serve: Stir gnocchi gently in the Alfredo sauce to coat, adding pasta water if needed to achieve a silky consistency. Divide among bowls and garnish with extra Parmesan and chopped parsley.

Notes

• Drain the cottage cheese thoroughly to prevent watery dough.
• Do not overwork the dough to avoid gummy gnocchi.
• Resting the dough is crucial for texture and easier handling.
• Gnocchi are done cooking when they float; avoid overcooking.
• Add reserved pasta cooking water to adjust sauce consistency.
• Use fresh Parmesan for best flavor.

Keywords: cottage cheese gnocchi, Italian gnocchi, homemade gnocchi, potato gnocchi, Alfredo sauce, comfort food