These adorable little pasta pillows are the perfect base for your favorite sauces, from Alfredo to marinara to pesto. Here, we call for store-bought or homemade Alfredo, but the sky’s the limit. This isn’t the most weeknight-friendly meal, but a fun project when you want to give making homemade pasta a try. It’s a lot easier than you’d think! Read on for more tips and tricks on how to make this gnocchi recipe:
The cottage cheese:
Most traditional gnocchi recipes don’t include cheese, but some, called gnudi, are made with ricotta. Here, cottage cheese stands in for ricotta. The result is gnocchi with a lighter texture and milder flavor. Small-curd cottage cheese will produce the best, smoothest texture. And full fat, or whole milk, will give you the best flavor.
The potatoes:
Choose russet potatoes for this gnocchi recipe. They’re dry and not waxy, so they absorb tons of flavor from the other ingredients and produce a light and fluffy dumpling. The key is not to overwork the potatoes after they’ve been riced or grated. Too much mixing can make the potatoes gummy, which will result in dense, heavy gnocchi.
Storage:
You can freeze uncooked gnocchi for up to 6 months. (Line a baking sheet with parchment, then spread gnocchi in a single layer; once frozen, transfer to a plastic bag or freezer-safe container.) Uncooked gnocchi can also be refrigerated for up to 3 days. Cooked gnocchi will last in the fridge for up to 4 days.
If you make these cottage cheese gnocchi, be sure to leave us a rating and review below to let us know what you think!