High Protein Cottage Cheese Gnocchi
Who says you can’t indulge and still fuel your body? These High Protein Cottage Cheese Gnocchi are not just your average gnocchi. They’re soft, pillowy, and packed with a protein punch that’ll leave you feeling satisfied and energized. Think classic comfort food but made with a healthier twist—perfect for anyone craving something light yet filling.
Why You’ll Love High Protein Cottage Cheese Gnocchi
These gnocchi are a game-changer. Here’s why they’re going to become a regular in your kitchen:
- High in Protein: Thanks to the cottage cheese, these gnocchi give you a protein boost without sacrificing flavor.
- Soft and Light: The texture is everything you love about gnocchi — soft, pillowy, and melts in your mouth.
- Quick and Easy: With just a few simple ingredients, you can whip up this dish in no time.
- Customizable: Add your favorite sauce or seasonings for a personal touch.
- Perfect for Meal Prep: Make a big batch and store it for a quick meal all week long.
Ingredients in High Protein Cottage Cheese Gnocchi
These gnocchi come together with basic ingredients, but they’re anything but ordinary. Here’s what you’ll need:
For the Gnocchi:
- Cottage cheese: The secret ingredient for that high-protein boost and smooth texture.
- Eggs: Helps bind the dough together.
- All-purpose flour: The base for the dough.
- Salt: Just enough to bring out the flavors.
- Parmesan cheese: For added depth and a hint of savory goodness.
- Olive oil: For a little richness in the dough.
(Exact measurements can be found in the recipe card below.)
Instructions
Get ready to create gnocchi magic in your kitchen! Let’s dive into the steps:
Step 1: Make the Dough
- In a bowl, combine cottage cheese, eggs, parmesan, salt, and olive oil.
- Gradually add flour, mixing until the dough begins to come together. It should be soft but not sticky.
- Knead lightly on a floured surface until the dough is smooth.
Step 2: Shape the Gnocchi
- Divide the dough into small portions and roll them into long ropes, about 1/2 inch thick.
- Cut the ropes into 1-inch pieces.
- If desired, use a fork to press gently on each piece to create the signature gnocchi indentations.
Step 3: Cook the Gnocchi
- Bring a large pot of salted water to a boil.
- Drop the gnocchi in batches into the boiling water. They’re ready when they float to the surface (about 2-3 minutes).
- Use a slotted spoon to remove them and transfer to a plate.
Step 4: Serve and Enjoy
- Serve the gnocchi with your favorite sauce — marinara, pesto, or even a simple butter and sage sauce. Top with extra parmesan if you like.
Nutrition Facts
Servings: 4
Calories per serving: ~250
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
How to Serve High Protein Cottage Cheese Gnocchi
These gnocchi are super versatile and pair wonderfully with a variety of sides and sauces. Here are a few ideas to elevate your meal:
- Serve with a creamy pesto sauce for a rich, satisfying dish.
- Top with a tangy tomato sauce and fresh basil for a classic combination.
- Add a sprinkle of fresh parmesan and a drizzle of olive oil for a simple yet elegant option.
- Pair with a green salad and some roasted vegetables for a well-rounded meal.
Additional Tips
- Don’t overwork the dough to keep the gnocchi light and airy.
- You can freeze these gnocchi for later. Just cook them halfway (until they float), then freeze on a baking sheet. Once frozen, transfer them to a zip-top bag for storage.
- For an even higher protein version, you can swap some of the flour for protein powder.
FAQ’s
1. Can I use ricotta instead of cottage cheese?
Yes, ricotta will work as a substitute but will make the gnocchi a bit lighter.
2. Can I make these gnocchi ahead of time?
Yes! You can shape the gnocchi and store them in the fridge for up to 2 days or freeze them for longer storage.
3. How do I know when the gnocchi is done cooking?
Once they float to the top, they’re done. Don’t overcook them, or they may become mushy.
4. Can I add herbs to the gnocchi dough?
Absolutely! Fresh herbs like basil or parsley will give the gnocchi extra flavor.
5. Can I make these gnocchi gluten-free?
Yes, you can use a gluten-free flour blend in place of regular flour.
6. How do I store leftover gnocchi?
Store cooked gnocchi in an airtight container in the fridge for up to 3 days.
7. Can I serve gnocchi with a cream sauce?
Yes! A creamy sauce, like Alfredo or a butter-based sauce, pairs beautifully with these gnocchi.
8. What sauces go best with gnocchi?
Marinara, pesto, browned butter, or even a simple garlic cream sauce are great options.
9. How can I make the gnocchi crispy?
After boiling, sauté the gnocchi in a little butter or olive oil until crispy and golden.
10. Can I use egg substitutes in the gnocchi dough?
Yes, you can try using a flaxseed or chia egg as a substitute.
Conclusion
These High Protein Cottage Cheese Gnocchi are proof that comfort food can be delicious and nutritious. Soft, pillowy, and oh-so-satisfying, they’ll quickly become a weeknight favorite or a go-to meal prep option. Plus, they’re incredibly versatile, so you can enjoy them with any sauce you love. Go ahead, indulge — guilt-free!
PrintHigh Protein Cottage Cheese Gnocchi
This innovative gnocchi recipe replaces traditional potato with blended cottage cheese, resulting in a high-protein, fluffy, and light pasta alternative. With approximately 35 grams of protein per serving, it’s a nutritious and satisfying dish for any meal.
- Prep Time: 45min
- Cook Time: 10min
- Total Time: 55min
- Yield: 4 servings
- Category: Main Course
- Method: Boiling & Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
– 2 cups full-fat cottage cheese, blended until smooth
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon salt
– 6 tablespoons butter
– 5 sage leaves
– 1/4 teaspoon sea salt
– 1 tablespoon olive oil (for pan frying)
– Freshly cracked pepper (to taste)
– Optional: grated Parmesan cheese (for serving)
Instructions
1. In a large mixing bowl, combine the blended cottage cheese, flour, and salt. Mix gently until the flour is absorbed, being careful not to over-mix.
2. Turn the dough out onto a floured surface. Divide it into quarters and roll each into a log about ¾-inch thick. Cut the logs into bite-sized pieces.
3. Bring a pot of salted water to a boil. Gently drop the gnocchi into the water. Once they float to the surface, cook for an additional 2–3 minutes. Remove with a slotted spoon and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the cooked gnocchi and sauté until golden and crispy on the outside.
5. In a separate pan, melt the butter over medium heat. Add the sage leaves and sea salt, cooking until the butter is browned and the sage is crispy.
6. Toss the sautéed gnocchi in the brown butter sage sauce. Season with freshly cracked pepper and serve with grated Parmesan cheese if desired.
Notes
– For a gluten-free version, substitute the all-purpose flour with a gluten-free all-purpose flour blend.
– Ensure the cottage cheese is well-blended to achieve a smooth dough texture.
– The gnocchi can be stored in an airtight container in the refrigerator for up to 3 days.
– This dish pairs well with roasted vegetables or a light salad for a complete meal.
Nutrition
- Serving Size: 1plate
- Calories: 550 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 90mg
