Gnudi (Cottage Cheese) Recipe
There’s something wonderfully comforting about pillowy dumplings nestled in a bright, garlicky tomato sauce. This Gnudi (Cottage Cheese) Recipe takes the classic Tuscan concept of gnudi—literally “naked” ravioli—and lightens it up by using cottage cheese as the star. The result is delicate, tender pillows that are quick to make, deeply satisfying, and perfect for a weeknight or a special dinner with friends. The flavors are simple: creamy cheese, a whisper of nutmeg, salty Parmesan, and a fresh basil finish. Serve with a generous ladle of marinara and a flurry of extra cheese for the most irresistible bite.
Why you’ll love this Gnudi (Cottage Cheese) Recipe
- Quick to prepare: The dough comes together fast because cottage cheese needs minimal fuss.
- Light and pillowy: These dumplings are softer than traditional ricotta gnocchi, with a melt-in-your-mouth texture.
- Versatile: Use your favorite jarred marinara or a homemade sauce for completely different moods.
- Approachable ingredient list: Mostly pantry staples and a handful of fridge items.
Ingredients
- 1 ¼ cups 2% cottage cheese, I love Good Culture (drained well)
- ¼ cup Parmesan cheese, or Pecorino Romano, freshly grated, plus more for garnish
- 1 large egg yolk
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
- ¾ cup plus 2 tablespoons all purpose flour, plus more for dusting
- 1 batch marinara sauce, homemade or 1 (28 ounce) jar good quality jarred sauce
- 1 sprig fresh basil, plus more for garnish
Equipment you’ll need
- Fine-mesh sieve or cheesecloth for draining cottage cheese
- Mixing bowls
- Fork or rubber spatula
- Sheet pan dusted with flour
- Large pot for boiling
- Slotted spoon
- Skillet for warming sauce (optional)
Prep tips before you start
Drain the cottage cheese thoroughly so the gnudi hold together and the texture remains tender rather than wet and gummy. Spread a sheet pan with a light dusting of flour so the formed dumplings don’t stick. If you’re using a jarred marinara, warm it gently in a skillet; if you’ve made your own sauce, have it hot and ready while you shape the gnudi.
Step-by-step instructions
The directions below have been rewritten into clear, stepwise guidance while keeping the original ingredient amounts intact.
- Drain the cottage cheese: Place the 1 ¼ cups 2% cottage cheese in a fine-mesh sieve or wrap it in cheesecloth and set above a bowl. Let it drain until most of the moisture is released and the cottage cheese feels much drier than when it went in. This may take 15–30 minutes; you can press gently with a spoon to speed things up, but don’t force out every drop of moisture.
- Combine the base ingredients: Transfer the drained cottage cheese to a medium bowl. Add the ¼ cup freshly grated Parmesan cheese, 1 large egg yolk, ½ teaspoon kosher salt, ¼ teaspoon freshly ground black pepper, and ⅛ teaspoon ground nutmeg. Stir gently with a fork or rubber spatula until the mixture is evenly blended and smooth. You want a cohesive filling that isn’t overly wet.
- Incorporate the flour: Sprinkle ¾ cup plus 2 tablespoons all purpose flour over the cottage cheese mixture. Fold the flour in carefully, using a light touch. Stop mixing as soon as the dough comes together into a soft, slightly sticky mass. The dough should hold its shape when scooped but remain tender—avoid overworking it, which will make the gnudi dense.
- Dust your work surface: Lightly flour a clean work surface or a sheet pan with additional all purpose flour. Using an oiled or floured spoon, scoop small portions of the dough—aim for about a tablespoon-sized mound each. Roll each mound gently between your floured palms to form a loose ball or oval, dusting with flour as needed to prevent sticking. Place the shaped gnudi on the prepared sheet pan in a single layer, giving them space so they don’t touch.
- Bring a large pot of water to a simmer: Fill a large pot with water and bring it to a gentle simmer over medium heat. Salt the water lightly. The water should be at a gentle simmer, not a roaring boil, to preserve the delicate shape of the gnudi.
- Cook the gnudi: Working in batches so you don’t overcrowd the pot, drop the formed gnudi into the simmering water. Stir gently once to keep them from sticking to the bottom. The gnudi will sink at first and then float to the surface when cooked, which usually takes 2–4 minutes. Once they float, let them cook for an additional 30–60 seconds to ensure the centers are set, then lift them out with a slotted spoon and transfer directly to a warm bowl or a skillet with just a little sauce.
- Warm the sauce: If you haven’t already warmed your marinara, pour the 1 batch marinara sauce or a 28-ounce jar of good quality jarred sauce into a medium skillet and heat over medium-low until bubbling gently. Tear the 1 sprig fresh basil and add the leaves to the sauce for fragrance, stirring to release the aromatics.
- Combine gnudi and sauce: Add the cooked gnudi to the skillet with the warmed marinara. Gently toss or spoon sauce over each dumpling so they’re coated without breaking. Warm together for a minute so the flavors meld and the gnudi soak up a little sauce.
- Plate and garnish: Divide the gnudi among bowls or plates and spoon extra marinara over the top. Finish with a generous grating of Parmesan cheese and a few fresh basil leaves torn or julienned for color and brightness. Serve immediately while hot and tender.
Serving suggestions
This Gnudi (Cottage Cheese) Recipe pairs beautifully with a crisp green salad, roasted vegetables, or a simple plate of sautéed greens dressed with lemon and garlic. For a heartier meal, serve with crusty bread to soak up any extra sauce.
Make-ahead and storage
- To make ahead: Shape the gnudi and place them on a floured sheet pan. Cover lightly with plastic wrap and refrigerate for up to 24 hours. Cook directly from chilled—add an extra 30–60 seconds to the cooking time if needed.
- To freeze: Arrange the shaped gnudi on a sheet pan in a single layer and freeze until firm, then transfer to a resealable container or bag. Cook from frozen, adding a minute or two to the cooking time.
- Leftovers: Store cooked gnudi with sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to prevent splitting.
Troubleshooting tips
- If the dough is too wet and gnudi fall apart: Sprinkle in a bit more flour, a teaspoon at a time, until the mixture holds together. Be careful not to overdo it—too much flour makes them heavy.
- If the gnudi are dense: Handle the dough gently and avoid overmixing. The lighter you keep the dough, the airier the finished dumplings will be.
- If gnudi stick to the pot: Ensure the water is at a gentle simmer rather than a vigorous boil and stir lightly after adding them so they don’t cling to the bottom.
Flavor variations
Want to put a personal spin on this Gnudi (Cottage Cheese) Recipe? Try mixing a tablespoon of lemon zest into the cheese mixture for a bright note, or fold in finely chopped sautéed spinach or herbs like chives or parsley for an herbed version. You can also swap half the Parmesan for Pecorino Romano if you prefer a slightly sharper finish.
Final notes
These little clouds of comfort are proof that simple ingredients can create something dazzling. Whether you’re making them for a cozy night in or a dinner that needs to impress without stress, this Gnudi (Cottage Cheese) Recipe delivers tender texture, bright sauce, and pure satisfaction in every bite. Keep your pantry staple marinara nearby, a wedge of Parmesan on the counter, and you’ll have a weeknight dinner that feels like a celebration.
Enjoy this peaceful, flavorful dish—and don’t forget to twirl a forkful with plenty of sauce and a shower of fresh grated cheese.
Gnudi (Cottage Cheese) Recipe
Ingredients
Equipment
Method
- Lightly flour a rimmed baking sheet and set it aside.
- Place the drained cottage cheese in a food processor and blend until smooth, then transfer to a mixing bowl.
- Add the grated Parmesan, egg yolk, kosher salt, black pepper, and nutmeg to the bowl and stir to combine.
- Stir in 3/4 cup of the flour with a rubber spatula until the mixture just comes together into a sticky dough; add the remaining 2 tablespoons flour and more flour 1 tablespoon at a time only if the dough will not hold together.
- Lightly flour your hands and roll the dough into about 36 rustic, quarter-sized balls, placing them on the prepared baking sheet; re-flour hands as needed.
- Chill the baking sheet with the gnudi in the refrigerator for 30 minutes while you heat the sauce and bring a large pot of salted water to a boil.
- Warm the marinara sauce over low heat until it simmers, covering the pot; keep warm.
- When the water is boiling, gently add the chilled gnudi and cook for 3 to 4 minutes, until they float to the surface.
- Use a slotted spoon to transfer the cooked gnudi directly into the pot with the simmering sauce and stir gently to coat.
- Divide the gnudi and sauce among four bowls, top with fresh basil and additional Parmesan, and serve immediately.
Notes
- Makes about 36 gnudi (approximately 9 per serving).
- If you prefer a spicier sauce, add crushed red pepper flakes.
- The recipe yields a generous amount of sauce; reduce if you want less.
