Introduction
Oh, friends, do you ever crave that feeling of pure comfort food, something that tastes like a warm hug from your grandma but is surprisingly simple to whip up? I’ve got just the thing that will transport you straight to a cozy Italian kitchen, even if you’re just in your own home. We’re talking about Gnudi! If you’ve never heard of them, gnudi are essentially delicate dumplings made from ricotta cheese (but today, we’re using cottage cheese for an extra easy twist!), and they are just divine. This recipe is so fuss-free, you’ll be asking yourself why you haven’t made them a thousand times before.
Why You’ll Love This Recipe
- Fast: Seriously, from start to finish, you’ll be enjoying these beauties in under 30 minutes!
- Easy: No fancy techniques here, just simple mixing and boiling. Perfect for weeknights or when you’re just starting out in the kitchen.
- Giftable: While they’re best served fresh, you can make the dough ahead and then cook them right before serving. Imagine gifting a batch of these to a friend – pure thoughtfulness!
- Crowd-Pleasing: Everyone loves a good dumpling, right? These are lighter than traditional pasta and have a wonderfully subtle cheesy flavor that’s universally loved.
Ingredients
Gather ’round, chefs! Here’s what you’ll need to make these delightful gnudi:
- 1 ¼ cups 2% cottage cheese, drained well: This is our secret weapon for super easy, super creamy gnudi! Make sure to drain it really well so your dough isn’t too wet.
- ¼ cup Parmesan cheese, or Pecorino Romano, freshly grated, plus more for garnish: Hello, salty, nutty goodness! Freshly grated makes all the difference.
- 1 large egg yolk: This little guy helps bind everything together beautifully.
- ½ teaspoon kosher salt: Just to bring out all those lovely flavors.
- ¼ teaspoon freshly ground black pepper: A little zing to balance the richness.
- ⅛ teaspoon ground nutmeg: This is a classic pairing with cheesy dishes, adding a hint of warmth and sophistication. Don’t skip it!
- ¾ cup plus 2 tablespoons all-purpose flour, plus more for dusting: This is what will hold our lovely cottage cheese mixture together. We’ll use a little extra for dusting our work surface.
- 1 batch marinara sauce, homemade or 1 (28 ounce) jar good quality jarred sauce: Your favorite marinara will do the trick! Homemade is always special, but a really good jarred sauce is a lifesaver.
- 1 sprig fresh basil, plus more for garnish: For that fresh, aromatic finish that just screams Italian sunshine.
How to Make It
Alright, let’s get cooking! This is going to be so much fun:
- Mix the Magic: In a medium bowl, combine that well-drained cottage cheese, your lovely grated Parmesan (or Pecorino!), the egg yolk, kosher salt, black pepper, and that pinch of nutmeg. Give it a good stir until everything is beautifully combined. It should look like a creamy, cheesy dream.
- Add the Flour: Now, gradually add in the ¾ cup plus 2 tablespoons of all-purpose flour to the cottage cheese mixture. Stir it all up until a cohesive dough starts to form. It might seem a little soft at first, but keep stirring!
- Flour Power: Lightly dust a clean work surface with a bit of flour. This is where we’ll turn out our dough.
- Shape ‘Em Up: Gently turn the dough out onto your floured surface. Now, gently roll the dough into a log shape that’s about 1 inch in diameter. Think of it like making a little dough snake!
- Cut ‘Em Down: Using a knife, cut the log into ½-inch pieces. These are your adorable little gnudi!
- Boil the Water: Bring a big pot of salted water to a rolling boil. Make sure it’s nice and hot!
- Cook ‘Em Up: Carefully drop the gnudi into the boiling water. Don’t overcrowd the pot; cook them in batches if needed. They’re ready when they float to the surface, which usually takes about 3-5 minutes.
- Warm the Sauce: While your gnudi are doing their floaty dance, gently warm up your marinara sauce in a separate saucepan over low heat.
- Sauce Bath Time: Once the gnudi have floated and are cooked, use a slotted spoon to gently transfer them directly into the warmed marinara sauce.
- Coat Them With Love: Gently toss the gnudi in the sauce to coat them evenly. Be tender!
- Serve and Savor: Serve your beautiful, homemade gnudi immediately! Garnish them with a little extra grated cheese and some fresh basil leaves. Buon appetito!
Substitutions & Additions
Feeling adventurous? Here are some fun ways to switch things up:
- Ricotta vs. Cottage Cheese: While this recipe is wonderfully easy with cottage cheese, you can absolutely use well-drained whole milk ricotta for a more traditional gnudi experience.
- Herb Power: Mix some finely chopped fresh parsley or chives into the dough for an extra layer of herby flavor.
- Spicy Kick: Add a pinch of red pepper flakes to your marinara sauce for a little heat.
- Creamy Dreamy Sauce: Stir a spoonful of heavy cream or a dollop of mascarpone into your marinara for an extra luscious sauce.
- Lemon Zest: A little bit of lemon zest in the dough can add a bright, fresh note.
Tips for Success
A few little tricks to make your gnudi absolutely perfect:
- Drain, Drain, Drain! The key to good gnudi is getting as much moisture out of the cottage cheese (or ricotta) as possible. Press it through a fine-mesh sieve or wrap it in cheesecloth and squeeze.
- Don’t Overwork the Dough: Just mix until it comes together. Overworking can make your gnudi tough.
- Flour Your Hands and Surface: This dough can be a bit sticky, so don’t be shy with the flour on your hands and work surface.
- Prep Ahead: You can shape the gnudi and place them on a lightly floured baking sheet, then cover and refrigerate them for a few hours before cooking.
How to Store It
These are truly best enjoyed fresh, but if you have leftovers (which is rare in my house!), here’s how to store them:
Leftover cooked gnudi can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a little bit of marinara sauce or broth on the stovetop or in the microwave. Uncooked, shaped gnudi can be frozen on a baking sheet until firm, then transferred to a freezer-safe bag for up to 1 month. Cook directly from frozen, adding a minute or two to the cooking time.
FAQs
Got a burning question? Let’s see if we can answer it!
Q: Can I make gnudi ahead of time and freeze them?
A: Yes! You can shape the gnudi, freeze them on a baking sheet until solid, then transfer them to a freezer bag. Cook them directly from frozen, they’ll just take a minute or two longer.
Q: What if my dough is too sticky?
A: Don’t worry, it happens! Just add a little more flour, a tablespoon at a time, until it’s manageable. Make sure to flour your hands and the work surface too.
Q: Can I make these vegan?
A: This particular recipe relies on dairy and egg, so it’s not easily adaptable to vegan. You’d need to look for a dedicated vegan gnudi recipe!
Q: What’s the best way to serve gnudi?
A: The classic way is with a delicious marinara sauce and a sprinkle of Parmesan cheese, just like we did! They’re also lovely with a light butter and sage sauce.
Easy Cottage Cheese Gnudi
Equipment
- Medium bowl
- Fine-mesh sieve optional, for draining cottage cheese
- Cheesecloth optional, for draining cottage cheese
- clean work surface
- Knife
- Large pot for boiling water
- Saucepan for warming sauce
- Slotted spoon
- Baking Sheet for freezing, optional
Ingredients
Gnudi
- 1.25 cups cottage cheese 2%, drained well
- 0.25 cup Parmesan cheese freshly grated, plus more for garnish
- 1 large egg yolk
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper freshly ground
- 0.125 teaspoon nutmeg ground
- 0.75 cup all-purpose flour
- 2 tablespoons all-purpose flour for dusting
Sauce & Garnish
- 1 batch marinara sauce homemade or 1 (28 ounce) jar good quality jarred sauce
- 1 sprig fresh basil plus more for garnish
Instructions
- In a medium bowl, combine well-drained cottage cheese, grated Parmesan, egg yolk, kosher salt, black pepper, and nutmeg. Stir until beautifully combined.1.25 cups cottage cheese
- Gradually add ¾ cup plus 2 tablespoons of all-purpose flour to the cottage cheese mixture. Stir until a cohesive dough forms.1.25 cups cottage cheese
- Lightly dust a clean work surface with flour. Gently turn the dough out onto the floured surface.1.25 cups cottage cheese
- Gently roll the dough into a log shape about 1 inch in diameter.
- Using a knife, cut the log into ½-inch pieces.
- Bring a large pot of salted water to a rolling boil.
- Carefully drop the gnudi into the boiling water. Cook in batches if needed. They are ready when they float to the surface (about 3-5 minutes).
- While gnudi cook, gently warm marinara sauce in a separate saucepan over low heat.1.25 cups cottage cheese
- Once gnudi float and are cooked, use a slotted spoon to gently transfer them directly into the warmed marinara sauce.1.25 cups cottage cheese
- Gently toss the gnudi in the sauce to coat them evenly.
- Serve immediately, garnished with extra grated cheese and fresh basil leaves.1.25 cups cottage cheese