Description
This Cottage Cheese Gnocchi recipe offers a lighter, high-protein twist on the classic Italian comfort food. Combining creamy cottage cheese with simple ingredients, this dish is topped with a delicious brown butter sage sauce that adds a nutty, aromatic flavor. Perfect for a cozy meal that balances indulgence and nutrition.
Ingredients
Cottage Cheese Gnocchi
- 1 ½ cup full fat cottage cheese
- 2 egg yolks
- 1 cup all purpose flour (gluten free all purpose flour can also be used)
- ¼ cup finely grated parmesan cheese
- ¾ teaspoon salt
Brown Butter Sage Sauce
- 4 tablespoons salted butter
- 5-7 fresh sage leaves
- Parmesan cheese to taste
- 1-2 tablespoons extra virgin olive oil (for sautéing gnocchi)
Instructions
- Whip Cottage Cheese: Place cottage cheese in a food processor and blend for one minute until light and fluffy. This creates a smooth base for the gnocchi dough.
- Combine Dough Ingredients: Add egg yolks, flour, parmesan, and salt to the food processor with the whipped cottage cheese. Pulse several times until the mixture is fully combined, using a spatula to scrape down the sides and blend again if necessary. The dough should be sticky but manageable.
- Knead and Shape Dough: Turn the dough out onto a floured surface and sprinkle more flour on top. Knead gently a few times. Roll the dough into ropes approximately ¾ inch thick. Depending on space, divide into 3-4 ropes.
- Boil Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi ropes, cut into bite-sized pieces if desired, and cook for 2-3 minutes until the gnocchi float to the surface. Remove with a slotted spoon and drain.
- Sauté Gnocchi: Heat a large skillet over medium heat. Add 1-2 tablespoons extra virgin olive oil and sauté the drained gnocchi until golden brown on all sides, stirring occasionally for even browning. Remove gnocchi from skillet and set aside.
- Prepare Brown Butter Sage Sauce: Reduce heat to medium-low. If the pan is hot, let it cool briefly to avoid burning the butter. Add butter to the skillet and allow it to melt slowly, stirring occasionally until it turns a light brown and becomes fragrant.
- Crisp the Sage Leaves: Add fresh sage leaves to the browned butter and tilt the pan back and forth so the leaves crisp evenly without burning.
- Toss Gnocchi in Sauce: Return the sautéed gnocchi to the skillet with the brown butter sage sauce. Toss gently to coat the gnocchi. Finish with a sprinkle of parmesan cheese, freshly cracked black pepper, and salt to taste before serving.
Notes
- Use gluten free all purpose flour if you need a gluten free version.
- Knead dough gently to keep gnocchi tender.
- Carefully monitor the heat when browning butter to avoid burning.
- Fresh sage is key to the aromatic flavor of the sauce.
- Serve immediately for best texture and flavor.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
