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.