Veggie + Cottage Cheese Gnocchi
This veggie and protein-packed gnocchi is so good you might not want to share! They are delicious but are a bit more labor-intensive than our usual weeknight dinner, but if you have some time and wish to batch-cook some to freeze for later, we guarantee they will be a hit.
Ingredients
- 1 cup cottage cheese full-fat
- 2 cups cooked vegetables (we used broccoli, but you can also use spinach, kale, sweet potato, or butternut squash)
- 3 egg yolks
- 1/2 cup shredded parmesan cheese
- 2 tsp nutritional yeast
- 2.5 cups flour (1.5 cups for the gnocchi and 1 cup for rolling)
- optional: mint or basil leaves
- Sauce options: butter, olive oil, lemon, or one of our pesto pasta sauces
Instructions
- If you still need to cook your veg, now is the time
- While the veg is cooking, grab all the ingredients and tools and lay them out.
- Mix the veg, cottage cheese, egg yolks, parmesan, and nutritional yeast in a blender.
- Once blended, put in a bowl and hand mix in the flour.
- We recommend popping this into the fridge for about 30 minutes to solidify before making the gnocchi pieces.
- If you cook the gnocchi immediately, get a pot of boiling water. If you plan on freezing the gnocchi, line a baking tray with parchment paper.
- Dust your counter with flour and roll the dough into a long 1.5-inch thick "rope." Use about 1/4 of the dough at a time. When the dough is rolled out, cut the back end of a table knife into your gnocchi pieces.
- If you are going to cook right now, then add the gnocchi to your pot of boiling water. Cook for 3-5 min or until the gnocchi float to the top.
- These are extremely tasty when the outsides are a little bit crispy, so add about one tablespoon of butter or olive oil to a pan and let these little babies fry. Add more olive oil or butter, lemon, and salt once the exteriors are crispy (3-4 min). Alternatively, mix in some of our hemp or basil pesto.
