Jan's Cheesy Gnocchi

Tender cheesy gnocchi using Lactaid® cottage cheese instead of ricotta makes a delicious lactose-free dinner.

• Preparation Time: 20 mins
• Cooking Time: 2 mins
• Total Time: 22 mins
• Calories: 353 Calories

Ingredients

• 2 eggs
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• ½ cup non-dairy Parmesan cheese substitute
• 1 (16 ounce) container LACTAID® Cottage Cheese
• 1 cup all-purpose flour, plus more for rolling out dough

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Scrape cheese into a ball and lightly dust with flour. Cover with plastic wrap and refrigerate for 1 hour.

Step 4

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.

Step 5

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.