What Makes It Different
Cottage cheese gnudi is my go-to comfort meal when I want something cozy but smart. If you’ve never tried gnudi, they’re like soft pillows of dough, kind of like gnocchi, but lighter and made mostly of cheese. They’re usually made with ricotta, but cottage cheese brings something better to the table.
When you blend and drain it properly, cottage cheese turns creamy, smooth, and full of flavor. It adds a little tang and a nice dose of protein. That’s why I started using it in other dishes too, like my cottage cheese pancakes and pizza crust. But in cottage cheese gnudi, it really shines.
A Meal That Changed My Mind
The first time I made cottage cheese gnudi, I was trying to eat better without giving up the foods I loved. Pasta was tricky too many carbs, too many crashes. I needed something that gave me that warm, homemade feel without the guilt.
I blended the cottage cheese, stirred in the egg and Parmesan, and rolled the dough into imperfect little dumplings. When they floated to the top of the pot and met the marinara, I took one bite and paused. This was it. All the comfort, none of the crash.
That’s why cottage cheese gnudi is still in my weekly rotation. It’s food that feels good and tastes like home.
Cottage Cheese Gnudi
Ethan MonroeCottage cheese gnudi is a lighter, protein-rich take on Italian dumplings. This easy recipe includes classic, keto, and gluten-free options plus three simple sauces.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Dinner
Cuisine Italian
Servings 4 servings
Calories 320 kcal
- 1 ¼ cups 2% cottage cheese, drained well
- 0.25 cup Parmesan or Pecorino Romano, grated
- 1 large egg yolk, room temperature
- 0.5 tsp kosher salt
- 0.25 tsp freshly ground black pepper
- 0.125 tsp ground nutmeg
- 0.75 cup all-purpose flour
- 2 tbsp all-purpose flour, additional if needed
- 1 batch marinara sauce or 1 (28 oz) jar
- 1 sprig fresh basil, plus more for garnish
Lightly dust a rimmed baking sheet with flour and set it aside. This helps prevent sticking as you shape the dumplings.
Blend the drained cottage cheese in a food processor until completely smooth. Transfer to a mixing bowl.
Stir in the grated cheese, egg yolk, salt, pepper, and nutmeg. Mix until well combined.
Gently mix in ¾ cup flour until a soft, sticky dough forms. If it’s too loose to shape, add more flour 1 tablespoon at a time.
With floured hands, roll dough into about 36 small balls (roughly the size of a quarter). Place them on the floured baking sheet.
Chill the dumplings for 30 minutes to help them hold their shape during boiling.
Meanwhile, warm your sauce over low heat and bring a large pot of salted water to a boil.
Gently add gnudi to boiling water. Cook for 3–4 minutes, until they float to the top. That’s your doneness cue.
Use a slotted spoon to transfer dumplings to the warm sauce. Gently stir to coat.
Divide into bowls. Top with extra grated cheese and torn basil. Serve immediately while hot and saucy.
Make sure to blend and drain the cottage cheese for best results.
Use almond flour or keto wheat flour for low-carb option.
Gluten-free 1:1 flour blends work well as a substitute.
Chill dough before boiling to help hold shape. Keyword cottage cheese gnudi, gluten free gnudi, gnudi recipe, keto gnudi
The Cottage Cheese Gnudi Recipe I Rely On
Simple Ingredients, Big Comfort
This cottage cheese gnudi recipe is one of those meals that looks impressive but feels totally doable. It’s built around ingredients you probably already have cottage cheese, flour, Parmesan, and an egg yolk. The key is getting the texture right. You want a dough that’s soft but not wet, tender but not falling apart.
I use 2% cottage cheese and always blend it smooth before adding it to the bowl. Draining matters. Too much moisture and the gnudi won’t hold their shape. I usually let it sit in a mesh strainer for 15 minutes or so while I prep everything else.
Once the dough is mixed, I dust my hands with flour and roll it into small balls, about the size of a quarter. It’s rustic, not perfect and that’s part of the charm.
You’ll simmer the gnudi in salted water for just a few minutes. When they float, they’re done. I always scoop them right into warm marinara or homemade sauce and toss gently to coat.
If you’re someone who loves experimenting with cottage cheese in unexpected ways, you might also like my cottage cheese banana bread or blended cottage cheese, both lean on that same creamy texture in different forms.
Ingredients Needed for Cottage Cheese Gnudi
This recipe leans on a few familiar ingredients but combines them in a way that feels fresh and indulgent. Here’s how I break it down:
For the Dumpling Base:
- 1¼ cups 2% cottage cheese, well-drained (I stick with Good Culture, it’s rich and blends smooth)
- ¼ cup Parmesan or Pecorino Romano, finely grated (plus a little more for garnish)
- 1 large egg yolk, at room temp
- ½ teaspoon kosher salt
- ¼ teaspoon cracked black pepper
- ⅛ teaspoon ground nutmeg
- ¾ cup + 2 tablespoons all-purpose flour, with a bit extra for rolling
For Simmering and Serving:
- 1 batch marinara (homemade or a 28 oz jar of a high-quality store-bought sauce)
- Fresh basil, torn or chopped
- Extra Parmesan, for topping
For the base, I stick with Good Culture cottage cheese, it’s thick, clean-tasting, and blends up smoother than most. You’ll want to drain it well so your dough holds together better.
Note: Make sure your cottage cheese is drained well. Excess moisture is the enemy of good dough structure.
How to Make Cottage Cheese Gnudi
Here’s the step-by-step I follow to get soft, tender dumplings with that cheesy center and zero falling apart.
1. Prep your tray.
Dust a baking sheet lightly with flour. This keeps the dumplings from sticking once they’re rolled.
2. Blend the cheese.
Pop the drained cottage cheese into a food processor and run it until completely smooth. This step makes the final texture super creamy. Scoop it into a bowl.
3. Mix the dough.
Add grated cheese, egg yolk, salt, pepper, and nutmeg. Stir until it’s uniform. Mix in ¾ cup of flour, just until a sticky dough forms. If it’s too soft to hold shape, add flour a tablespoon at a time. Avoid overmixing you want light, not dense.
4. Shape and chill.
With floured hands, roll dough into about 36 small balls—roughly quarter-size. Dust your fingers again if the dough starts sticking. Lay them on the baking sheet and refrigerate for 30 minutes. This makes them easier to cook without breaking.
5. Warm the sauce.
While they chill, heat your marinara on the stove over low. Keep it covered and gently simmering.
6. Boil the water.
Bring a pot of salted water to a boil. Gently add the dumplings and let them cook for 3 to 4 minutes. When they float, they’re ready.
7. Sauce and serve.
Use a slotted spoon to transfer each one into the pot of sauce. Stir gently to coat them evenly.
8. Finish it right.
Spoon into bowls, sprinkle with more cheese and basil, and serve warm. These are all about that tender bite with just enough sauce to cling to each dumpling.
Quick Tips for Success
- Don’t skip blending the cottage cheese. It changes everything.
- Use just enough flour to form a dough. Too much and the gnudi turn gummy.
- Chill the dough balls for 30 minutes before cooking. It helps them stay together.
These little dumplings are the heart of a great dinner. Whether you pair them with a slow-simmered sauce or keep it quick with jarred marinara, cottage cheese gnudi always brings that “I made this” satisfaction.
Sauce Pairings That Make Cottage Cheese Gnudi Shine
Garlic Herb Brown Butter (Rich and Low-Carb Friendly)
This sauce is pure magic. It starts with butter in a skillet over medium heat. As it begins to brown, toss in fresh sage leaves, minced garlic, and a pinch of salt. The butter turns golden and nutty, and the sage crisps up just enough to add texture. Once the gnudi are cooked, spoon them right into the pan and swirl everything together.
If you’re eating low-carb, this pairing is the one to try. The richness of the butter balances the lightness of the gnudi, and the herbs bring it to life without adding sugar or heaviness.
Quick Tomato Basil Sauce (Classic Comfort, Fast)
Sometimes you just want the familiar, and this delivers. I use either a homemade marinara or a good-quality jarred version, warmed gently with fresh basil and a splash of olive oil. A little red pepper flake adds heat if you like it.
This was the sauce I used that first night when cottage cheese gnudi won me over. It’s simple, quick, and perfect for weeknights when you want to eat well without spending hours in the kitchen. I’ve even served it with cottage cheese flatbread on the side to mop up the extra sauce.
Lemon Parmesan Butter (Bright, Creamy, and Elegant)
Zest and juice from one lemon, melted butter, and a generous sprinkle of Parmesan. That’s it. This light, citrusy sauce clings beautifully to the gnudi and gives the whole dish a fresh, spring-like feel. It’s the one I go to when I want something that feels fancy without trying too hard.
I once paired this version with avocado cottage cheese flatbread and a handful of arugula on the side. Simple. Perfect.
No matter which one you try first, these sauces prove that cottage cheese gnudi doesn’t need heavy cream or cheese overload to feel satisfying. Just the right touches, in the right place.
Keto and Gluten-Free Versions That Actually Work
Keto Cottage Cheese Gnudi (Low-Carb and Still Delicious)
For a keto version of cottage cheese gnudi, the key is swapping the flour without losing structure. I’ve tested it with King Arthur’s keto wheat flour and almond flour blends. The texture stays soft, and the dumplings hold up well in boiling water. If using almond flour, mix in a tablespoon of psyllium husk or flaxseed meal to help bind the dough.
The flavor leans slightly nuttier but still creamy and rich especially with garlic brown butter. It’s one of the easiest ways I’ve found to enjoy a pasta-like dish without spiking blood sugar.
Serve it with something fresh like my cottage cheese cloud bread, and the whole meal stays low-carb but completely satisfying.
For anyone avoiding gluten, I’ve had great results swapping in Cup4Cup’s gluten-free flour blend. It works 1:1, and the texture stays soft no grit, no weird aftertaste.
Gluten-Free Cottage Cheese Gnudi (Tender and Tasty)
Going gluten-free? A good 1:1 baking blend works well here. I’ve had success with Bob’s Red Mill and King Arthur’s measure-for-measure mix. Just watch your dough as you mix, it should come together gently, not dry or crumbly.
Make sure your cottage cheese is well-drained to keep the moisture balance right. A quick 30-minute chill in the fridge also helps the gnudi hold their shape once they hit the water.
If you want to round out the meal, try a side of cottage cheese blueberry muffins. It’s a great combo for weekend brunch or meal prep.
These adaptations aren’t just afterthoughts. They’re tested, tasty, and true to what makes cottage cheese gnudi so good, comfort that meets you where you are.
FAQs
Can you use cottage cheese instead of ricotta in gnocchi?
Yes, you absolutely can. Just be sure to blend the cottage cheese smooth and drain it well. The result is surprisingly similar in texture, with a bit more protein and a slight tang. I’ve used it in both gnocchi and gnudi, and it holds up beautifully.
Can I use cottage cheese instead of ricotta?
Definitely. I’ve replaced ricotta with cottage cheese in everything from pasta to baking. For gnudi, the key is texture. Blending helps create a creamy base, and draining prevents watery dough. It’s a great substitute especially if you’re looking for something lighter or higher in protein.
Can you use cottage cheese to make gnocchi?
Yes, and the results can be fantastic. It works similarly to ricotta gnocchi. Just keep your flour ratio in check and always chill the dough before cooking. The cottage cheese version tends to be softer, so handle it
What is the difference between gnocchi and gnudi?
Gnocchi is usually made with potato, sometimes with ricotta. Gnudi skips the starch and focuses on cheese traditionally ricotta, but I love using cottage cheese. Think of gnudi as the inside of ravioli without the pasta shell. They’re lighter, cheesier, and a little more delicate.
Is ricotta or cottage cheese better in pasta?
That depends on what you’re looking for. Ricotta is richer and smoother straight out of the container. But when you blend and drain cottage cheese, it becomes just as creamy with more protein and fewer calories. For me, cottage cheese wins when I want comfort that won’t weigh me down.
Conclusion: Smart Comfort You’ll Want Again
Cottage cheese gnudi has become one of those recipes I reach for again and again. It’s comforting, it’s nourishing, and it proves that making small swaps like cottage cheese for ricotta can lead to big wins. Whether you stick with the classic version or try the keto or gluten-free twist, these gnudi are pure satisfaction. Pair them with a simple sauce, serve them with a salad or flatbread, and let every bite remind you: healthy doesn’t have to mean boring.
