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


Recipe Summary

20 mins
2 mins
1 hr
1 hr 22 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

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

  • 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.

  • 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.

Cook's Note:

Using a wet strainer helps drain the liquid from the cottage cheese.

Making sure the cottage cheese is well drained and dry means you use less flour. That results in lighter gnocchi. Do not overwork the dough or it will develop gluten and become tough. You can also add the strained liquid to your sauce for added creaminess.

Nutrition Facts

353 calories; protein 24.6g; carbohydrates 37.9g; fat 12.8g; cholesterol 103mg; sodium 1208.8mg. Full Nutrition

Reviews (1)

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2 Ratings
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Rating: 5 stars
Delicious! I followed the directions and ended up with "pillow-y" light cheesy gnocchi! I was a little worried when I started to roll them down my gnocchi board as the dough was quite a bit stickier than regular potato gnocchi dough that I'm used to working with. I was afraid to add more flour as I didn't want them to get heavy and tough. I just lightly rolled them down my well floured gnocchi board not trying to get the "curl" into them but only some slight indentations which would help the sauce stick. They turned out so light and tender! I loved using the cottage cheese in place of ricotta too! Thanks Jan for sharing the recipe! Read More