· recipe ·
Cottage Cheese Gnocchi
American cottage cheese has distinct curds and free whey; dry farmer cheese and ricotta behave differently in dough.
Time and servings
- Prep
- 85 min
- Cook
- 15 min
- Total
- 100 min
- Servings
- 4
Nutrition per serving
- Calories
- about 570
- Protein
- 27 g
- Fat
- 32 g
- Carbs
- 43 g
Drain the cottage cheese
Set the cottage cheese in a fine-mesh strainer over a bowl for 30 minutes. Use the drained curds and clinging cream; discard only the free whey that collects below.
Blend the cheese base
Blend the drained cottage cheese with the egg and 1/2 tsp3 g of the salt until the large curds are broken down and the mixture is thick but mostly smooth.
Mix the cottage-cheese dough
Fold the flour into the blended cheese just until no dry pockets remain. Rest the covered dough for 10 minutes so the flour hydrates before shaping.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Prepare the cool topping
While the water heats, finely cut the dill and stir half into the sour cream with the black pepper. Keep the topping cool. Melt the butter over low heat in a skillet, then take it off the heat until the gnocchi are ready.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Butter and serve
Gently turn the hot gnocchi through the melted butter. Spoon the cool sour-cream mixture over individual portions and finish with the remaining dill.
