Jan's Cheesy Gnocchi recipe
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Ingredients
- 1 (16 ounce) container LACTAID® Cottage Cheese 2 eggs ½ cup non-dairy Parmesan cheese substitute 1 teaspoon salt 1 teaspoon ground black pepper 1 teaspoon garlic powder 1 cup all-purpose flour, plus more for rolling out dough
Nutrition Info
- 353.4 caloriescarbohydrate: 37.9 gcholesterol: 103 mgfat: 12.8 gfiber: 7.1 gprotein: 24.6 gsaturatedFat: 1.3 gservingSize: -sodium: 1208.8 mgsugar: 0.4 gtransFat: : -unsaturatedFat: : -
Directions Jan's Cheesy Gnocchi
Directions
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Place cottage cheese in a mesh strainer over a bowl. Let drain for 2 hours, stirring occasionally, pressing any liquid out. You should be able to express 1/2 cup of liquid. Discard liquid.
Mix drained cottage cheese, eggs, non-dairy Parmesan cheese substitute, salt, pepper, garlic powder and flour together in a bowl. Stir until mixture is well combined and forms a very soft, sticky dough.
Scrape cheese into a ball and lightly dust with flour. Cover with plastic wrap and refrigerate for 1 hour.
Divide the dough into 4 pieces. On a lightly floured surface, roll each piece into a 1/2-inch thick rope. Cut each rope into 1-inch pieces, and place on a lightly floured baking sheet. Roll the gnocchi down the tines of a fork or a gnocchi board to create ridges and return them to the floured baking sheet. Refrigerate until ready to use.
Bring a large pot of salted water to a boil. Add the gnocchi and gently stir the pot. Cook the gnocchi until they float to the top surface of the water, about 2 minutes. Drain well and serve with your favorite sauce.