Cottage cheese and herb gnocchi

When it comes to fresh gnocchi, adding cottage cheese to the dough helps to create that light, pillowy texture. Plus, it's an easy and delicious way to incorporate extra protein.

Prep Time

10 mins

Cook Time

5-10 mins

Total Time

40 mins (with 20 mins rest)


  • food processor
  • gnocchi paddle or fork
  • medium sized pot
  • cutting board and knife
  • measuring cups and spoons
  • Small knife or bench scraper


  • 1 cup (240 ml) cottage cheese
  • 2 tbsp (30ml) chopped parsley
  • 2 tsp (10ml) chopped chive
  • 1 tsp ( 5ml) finely chopped rosemary
  • ¼ cup (60ml) grated parmesan
  • ½ tsp (4g) salt
  • 4 eggs
  • 2 cups (480ml) all purpose flour
  • 3 quarts (3L)  water
  • ¼ cup (60ml) salt



  1. Put cottage cheese, parmesan, herbs, eggs and salt in a food processor and pulse to combine.
  2. On a flat surface form a pile with the flour and make a well. Pour the flour mixture into the middle and work in the flour, bit by bit, until a rough dough forms. Gently knead the dough until it comes together, adding a little more flour if it feels too sticky. Be careful not to add too much flour or overwork the dough. The end result should feel light and pillowy. Allow the dough to rest, covered, 15-20 minutes.
  3. On the stove top, bring the the 3 litres water and salt to a slow boil.
  4. Once rested, divide the dough evenly into four pieces and lightly dust your work surface with flour and roll out each piece until they are about 1/2“ (1.25cm) thick. Cut each rope into 1/2” (1.25cm) long pieces.
  5. In batches, blanch the cut gnocchi in the boiling water until they float. Drain and serve tossed with melted butter and fresh grated parmesan or lightly pan fry with a bit of butter to give a nice crusty exterior.
  6. They can also be laid out on a parchment lined sheet tray and frozen to be enjoyed later. Once frozen, transfer to a freezer bag.

Watch the video below for an overview of how this recipe is made.



Optionally, each piece can be rolled on a gnocchi paddle or with the back of a fork to form the classic ridges.