Cheese Gnocchi in Mushroom Cream

We love this mushroom cream sauce with its blend of creamy and savory flavors. Have some picky eaters at home? Luckily, our cheese gnocchi goes great with any sauce, so just pick your favorite, pour it over, and get ready to serve seconds.

  • 20 Min.
  • 6 servings

Ingredients

  • 16 oz whipped cottage cheese
  • 1 egg
  • 1 tsp olive oil
  • 1 ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups flour, plus more for dusting
  • -
  • MUSHROOM CREAM:
  • 4 tbsp garlic butter
  • 1 onion, diced
  • 8 oz mushrooms
  • 1/2 cup sour cream
  • 1/2 tsp salt
  • Dash of black pepper
  • -
  • Shredded cheddar cheese for sprinkling

Instructions

  • In a medium bowl, whisk together cottage cheese, egg, olive oil, salt and pepper. Add half cup flour at a time, until a soft, sticky dough forms (about 1 ½ cups).
  • Bring a large pot of water to a bowl.
  • Place the dough on a floured surface and gently knead in another ½ cup flour (or some more) until it doesn’t stick to your hands. The dough should still be soft.
  • Divide the dough into 6 pieces. Roll each piece into a rope, about 1 inch thick. Cut the rope into 1 inch squares to create gnocchi pillows.
  • When the water is boiling vigorously, drop the dough pillows into the water. As they boil, they’ll begin to rise to the surface. Once all of them are floating, let them boil for another minute and drain in a colander.
  • Heat 2 tbsp garlic butter in a large skillet. Add the Gnocchi and saute until lightly golden, 5-7 minutes. Remove from the pan and set aside.
  • Add the remaining butter and onion and saute for 5 minutes. Add the mushrooms and saute for additional 5 minutes. Stir in sour cream, salt and pepper and bring to a gentle simmer.
  • Remove from heat.
  • To serve, place the gnocchi in a serving dish, sprinkle shredded cheddar cheese, and pour the hot mushroom sauce over it.

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