As a child I really liked cottage cheese. I ate it all the time! Then a point came when I was a teenager when, for no reason at all, I decided that I didn’t like it anymore. In the last few years I have started eating and enjoying cottage cheese again and was excited that I got to use it in our superfood recipe, as I always just eat it on its own.  

I had never made gnocchi before, but was up for the challenge of making this Cottage Cheese Gnocchi and the pressure was on because I was serving them at my Sunday night family dinner. It was pretty easy to bring everything together and I even got my nephews and niece involved. I gave them each a quarter of the dough and they rolled it out into long “snakes” – kind of like Play-Doh. Then I gave them each a butter knife and got them to cut up the pieces. The kids had a fun time helping and were excited to actually try the food because they helped make it!Cottage Cheese Gnocchi (3)

The gnocchi boiled up pretty quickly – I cooked them in two batches and each took about 5 minutes to cook completely. Then I poured melted butter over them and put on a mixture of Italian seasoning, garlic powder and dehydrated minced onions. The gnocchi really took on the flavour of the seasonings as I didn’t find that it had any specific taste on its own, so this is a very versatile side dish that could be flavoured with anything to meet your needs.

In the end, the recipe was a success and my family enjoyed having them served alongside green beans and barbequed steak. Challenge completed.

Cottage Cheese Gnocchi
Prep Time
20 min
Cook Time
5 min


1 cup (250 ml) full fat cottage cheese
3 (large) egg yolks
2 tbsp (30 ml) parmesan/asiago cheese, shredded
1/2 tsp (2 ml) kosher salt
1/4 tsp (1 ml) cracked black pepper
1/8 tsp (0.5 ml) nutmeg, freshly grated
2 cups (500 ml) flour
2 tbsp (30 ml) flour for rolling/tossing


  1. Mix together the cottage cheese, egg yolks, parmesan, salt, pepper, nut meg, till well combined.
  2. Add the flour, and mix till dough forms, then pour on to flour dusted counter and knead for 2-3 minutes until smooth dough is formed.
  3. Divide dough in 4 pieces.
  4. Roll each piece into 18” long ropes about the width of your pinky finger.
  5. Cut into ½” pieces and then toss well with flour (can be frozen on parchment lined baking sheet).
  6. Bring 6 litres of water to a rapid boil, flavor with salt.
  7. Add gnocchi to boiling water and cook till they float, drain well and toss with butter and fresh herbs.