Ingredients
| 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 |
Directions
- Mix together the cottage cheese, egg yolks, parmesan, salt, pepper, nut meg, till well combined.
- 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.
- Divide dough in 4 pieces.
- Roll each piece into 18” long ropes about the width of your pinky finger.
- Cut into ½” pieces and then toss well with flour (can be frozen on parchment lined baking sheet).
- Bring 6 litres of water to a rapid boil, flavor with salt.
- Add gnocchi to boiling water and cook till they float, drain well and toss with butter and fresh herbs.