Homemade, cheese-filled pasta is a soft, mild-flavoured dumpling.
I first tried cheese gnocchi on my honeymoon in the South of France and I’ve been dreaming about it ever since. While I was initially drawn to the beautiful beaches, culture, and romance of Nice, I couldn’t get over the amazing food. It had the perfect combination of French and Italian cuisine. French cheese and bread with Italian pasta and pizza – I could have stayed there forever.
If you’ve never tried cheese gnocchi before, it’s a light dough dumpling, airier than the classic potato gnocchi. Each piece of pasta tastes like it’s infused with cheese. Yum! When it’s paired with a marinara sauce, every bite is truly perfection.
This Cheese Gnocchi is lower fat than most cheese gnocchis. It’s made with fat free cottage cheese, flour, and egg whites. To give it a little parmesan taste, there is also a little bit of Italian bread crumbs.
You can serve Cheese Gnocchi with your favourite marinara sauce. Or you can try Simple Garlic Marinara Pasta or the marinara sauce from Penne Marinara with Tuna Meatballs. Whichever sauce you choose, you can’t go wrong with Cheese Gnocchi.
- 2 cups fat free cottage cheese
- 2 cups all-purpose flour, plus more for dusting
- 4 tablespoons egg whites
- 4 tablespoons Italian bread crumbs
- 2 teaspoons oregano
- 1 teaspoon garlic powder
- salt and pepper to taste
- Add cottage cheese to a large bowl. With an immersion blender puree cottage cheese.
- Add eggs, oregano, garlic, bread crumbs, salt and pepper. Mix to combine. Slowly add flour 1/2 cup at a time.
- Divide dough into 8 pieces. On floured surface, roll into 1/2 inch thick rope. Cut into 1-inch pieces. Place on floured plate or baking sheet.
- Heat large pot of water over high heat. When water is boiling vigorously, add gnocchi and cook until they float to the surface, 1 to 2 minutes. Remove gnocchi when done.
- Place gnocchi in serving bowl, spoon sauce over top. Enjoy!
If you love pasta, you may also enjoy Lighter Baked Macaroni and Cheese
Have you tried Cheese Gnocchi? What’s your favourite type of homemade pasta or gnocchi?