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.