High Protein Cottage Cheese Gnocchi

Okay, pasta lovers—this one’s going to blow your mind. Say hello to High Protein Cottage Cheese Gnocchi, the soft, pillowy dumplings you know and love… only with a seriously nutritious twist. Cottage cheese might not be the first thing that comes to mind when you think of gnocchi, but trust me—this recipe is creamy, satisfying, and packed with protein while still giving you that dreamy gnocchi texture. Whether you’re keeping an eye on your macros, cutting back on flour, or just looking to mix up your pasta game, this recipe is a total game-changer. And bonus? It’s way easier to make than it looks.

Why You’ll Love High Protein Cottage Cheese Gnocchi

Protein-Packed: With cottage cheese as the star, each bite is loaded with protein to keep you full and fueled.
Soft and Pillowy Texture: These gnocchi are melt-in-your-mouth tender—comfort food at its finest.
Minimal Ingredients: You only need a few basic staples to make this recipe happen.
Customizable Flavors: Add herbs, garlic, or Parmesan to the dough for an extra flavor boost.
Meal Prep Friendly: Make a big batch, freeze some, and have homemade gnocchi ready to go anytime.

Ingredients in High Protein Cottage Cheese Gnocchi

This recipe is all about simplicity—with just a few wholesome ingredients, you’ll have a homemade pasta dish you can feel really good about.

Cottage Cheese: The secret hero! Blended until smooth, it adds creaminess, tang, and loads of protein.
Egg: Helps bind everything together and gives the dough richness.
All-Purpose Flour: Just enough to hold the dough together and give it structure.
Salt: Enhances all the flavors.
Optional Add-Ins: Grated Parmesan, chopped herbs, garlic powder, or black pepper for an extra kick of flavor.

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Blend the Cottage Cheese: Add cottage cheese to a blender or food processor and blend until completely smooth and creamy.
Mix the Dough: In a large bowl, combine the blended cottage cheese, egg, salt, and flour. Stir until a soft, sticky dough forms. If it’s too sticky to handle, add a little more flour—just don’t overdo it or the gnocchi will be dense.
Shape the Gnocchi: Lightly flour your surface and divide the dough into 4 portions. Roll each portion into a rope about ½ inch thick, then cut into ¾-inch pieces. If you’re feeling fancy, gently press each piece with a fork to create ridges.
Cook the Gnocchi: Bring a pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface—about 2–3 minutes. Remove with a slotted spoon and set aside.
Finish Your Dish: Serve immediately with your favorite sauce—think marinara, pesto, browned butter with sage, or a simple drizzle of olive oil and Parmesan.

Nutrition Facts

Servings: 4
Calories: 285 per serving
Total Fat: 8g
Saturated Fat: 4g
Cholesterol: 70mg
Sodium: 350mg
Total Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 2g
Protein: 22g
Calcium: 15% DV
Iron: 10% DV
Potassium: 210mg

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

How to Serve High Protein Cottage Cheese Gnocchi

With Classic Marinara: Keep it simple and saucy—top with fresh basil and grated Parmesan.
Brown Butter & Sage: A cozy, nutty combo that’s made for soft gnocchi.
Creamy Pesto Sauce: Adds richness and a burst of herbal freshness.
Garlic Butter and Spinach: Light and flavorful—perfect for weeknights.
Topped with Roasted Veggies: Add color and texture with roasted cherry tomatoes, mushrooms, or zucchini.

Additional Tips

Don’t Overmix: The more you work the dough, the tougher it gets. Keep it light and gentle for soft gnocchi.
Use Whole Milk Cottage Cheese: It blends smoother and makes a richer dough.
Freeze for Later: Freeze uncooked gnocchi on a tray, then transfer to a bag for quick meals.
Boil in Small Batches: Too many gnocchi at once can lower the water temp and make them gummy.
Pan-Sear for Crispiness: After boiling, sauté the gnocchi in butter or oil for a crispy golden edge.

FAQ Section

Q1: Can I use whole wheat or gluten-free flour?
A1: Yes! Whole wheat adds a nutty flavor, and a 1:1 gluten-free flour blend works great too.

Q2: Can I make the dough ahead of time?
A2: You can! Just wrap it tightly and refrigerate for up to 24 hours before shaping and boiling.

Q3: How long do cooked gnocchi last?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.

Q4: Can I freeze the gnocchi?
A4: Definitely. Freeze raw gnocchi on a tray until solid, then store in a freezer bag for up to 2 months.

Q5: Is there a dairy-free version?
A5: You can try plant-based cottage cheese, but the texture may vary. Silken tofu can also be a substitute.

Q6: What sauces go best with this gnocchi?
A6: Marinara, pesto, creamy Alfredo, browned butter with herbs, or even a yogurt-based sauce.

Q7: How do I keep the gnocchi from sticking?
A7: Lightly flour the dough and work surface, and cook gnocchi in well-salted, boiling water.

Q8: Why is my dough too sticky?
A8: Cottage cheese moisture varies—just add more flour a tablespoon at a time until workable.

Q9: Can I bake the gnocchi instead of boiling?
A9: Not recommended—boiling gives them their signature pillowy texture. Pan-searing after boiling is better!

Q10: Can I make this higher in protein?
A10: Add a scoop of unflavored whey or collagen protein powder—just balance with extra moisture if needed.

Conclusion

High Protein Cottage Cheese Gnocchi is where comfort food meets smart eating. It’s soft, satisfying, and secretly packed with protein—all while tasting like a total indulgence. Whether you’re meal-prepping, feeding your family, or just craving something cozy and carby (with a healthy twist), this recipe is going to be your new go-to. So grab that cottage cheese and let’s roll—literally.

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