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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.

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 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

Find it online: https://thehungrymason.com/cottage-cheese-gnocchi-in-alfredo-sauce-recipe/