Cottage Cheese Gnocchi with Garlic Butter

Steps

1. 1

   Press the cottage cheese through a sieve. The author notes that you can use a blender, but prefers a sieve; the drier the cottage cheese, the less flour you will need and the more tender the gnocchi will be.

2. 2

   Separate the egg yolks from the whites. Set the whites aside for another use.

3. 3

   Add the egg yolks, salt, flour, and Parmesan to the cottage cheese. Knead into a dough that is pliable and not too sticky. Start with the smaller amount of flour and add more as needed, within the specified range.

4. 4

   Roll the dough into a thin rope and cut it into gnocchi-sized pieces.

5. 5

   Finely chop the garlic. Melt a little butter in a pan over low heat and sauté the garlic without letting it brown, or it will turn bitter.

6. 6

   Bring a large pot of water to a boil and cook the gnocchi. Once they float to the surface, cook for another couple of minutes.

7. 7

   Drain the gnocchi in a colander.

8. 8

   Pan-fry the gnocchi in the garlic butter. To keep the garlic from burning, remove it from the pan and add it back to the next batch.

9. 9

   Serve garnished with fresh herbs, with Greek yogurt on the side.