Cottage Cheese Gnocchi with Fresh Herb Sauce
Posted: | Categories: Recipes | Tags:pasta vegetarian
Cottage Cheese Gnocchi with Fresh Herb Sauce
Melissa Ben-Ishay
Savory Recipes
You all know I love cottage cheese (see:ranch dip,garlic dip). I mean, it basically tastes like the insides of burrata, and you really cant get better than that. I’ve been trying to swap it out with other similar ingredients, like ricotta, to see if the replacement works—and let me tell you, when it comes to fresh gnocchi, it absolutely does. I made a fresh herb sauce in the blender to go with it (my husband’s idea!), but you can pair it with your favorite sauce that you’d typically make for ricotta gnocchi.
Ingredients
- 1 - 16 oz. container cottage cheese (I like Good Culture)
- 1 egg and 2 egg yolks
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups flour, 1/2 cup at a time
blank
- 1/2 cup fresh parsley
- 1/3 cup fresh chives
- 1/3 cup olive oil
- 3 garlic cloves
- 1 lemon, juiced
Directions
- Pulse all of the gnocchi ingredients except the flour in a food processor. Add the flour ½ cup at a time. It should result in a sticky dough ball.
- Turn the dough out on a floured surface and knead, gradually adding more flour, until it reaches a dough-like consistency.
- Divide the dough into 8 equal sections and roll them into long snakes.
- Cut the dough into small, inch-long pieces.
- Boil a large pot of water. While you wait for it to boil, pulse the sauce ingredients together in a blender until smooth.
- Carefully lower the gnocchi into the water. As the gnocchi cook, use a measuring cup to remove a cup of pasta water.
- On another burner, heat the sauce in a large skillet. Add ½ cup of pasta water and stir to combine.
- As the gnocchi float to the top, use a slotted spoon to transfer them into the skillet.
- Cook the gnocchi on the stove for a few minutes so the sauce clings to the pasta. Serve immediately.
