Easy Peesy Gnocchi

Easy Peesy Gnocchi

4 from 23 votes
Recipe by Nici Wickes Course: Lunch, DinnerCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Serves 4 for


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.


  • 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)


  • 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.


  • 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.
  • Recipe Created by Nici Wickes. Image Credit: Todd Eyre Photography.
  • This recipe includes eggs which are packed full of natural protein and essential nutrients for everyday health and wellness.

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