Easy Peesy Gnocchi
Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy
Servings
2
servingsPrep time
30
minutesCooking time
40
minutesServes 4 for
$15
Gnocchi is one of those dishes that’s expensive in a restaurant and yet super affordable and surprisingly easy to make at home. Traditionally made with ricotta or potatoes, this recipe uses cottage cheese for a clever cost hack.
Ingredients
- Gnocchi
500 g cottage cheese
2 cups plain flour + extra as needed
100 g parmesan, grated
6 eggs
Small handful each parsley and basil, chopped
2 tsp sea salt
Tomatoes for topping (optional)
Directions
- Mix the gnocchi ingredients together in a big bowl to form a soft, just-sticky dough. Don’t over mix. Turn out onto a well-floured surface.
- Divide dough into six portions, then roll each into a 3cm-thick log. Cut into 2cm lengths, dusting the little pillows with flour as you go.
- Bring a large pot of salted water to a rolling boil. Cook gnocchi in batches, dropping handfuls of the little dumplings into the water and cooking for 4-5 minutes only (they will sink then rise to the surface), removing with a slotted spoon and transferring them directly to serving plates.
- To serve, add a splash or olive oil and some chopped basil or parsley or tomatoes to the dumplings.
- Serve with grated parmesan and a squeeze of lemon juice.
Notes and BUDGET-SAVING TIPS
- Replacing the usual ricotta with cottage cheese makes this a more affordable dish.
- Check the per 100g price for parmesan – grated may be cheaper than whole blocks or visa versa.
- Gnocchi is best cooked and then served immediately.
- This recipe includes eggs which are packed full of natural protein and essential nutrients for everyday health and wellness.
- Recipe Created by Nici Wickes. Image Credit: Todd Eyre Photography.