Cottage Cheese Gnocchi With Peas And Pesto

By Tasty · 45 min

Ingredients

Instructions

1. Line a baking sheet with two layers of paper towel, spread the cottage cheese thinly on it, cover with two more layers and press firmly. Repeat with fresh paper towels until dry, then move it to a food processor.
2. Add the egg yolks, Parmesan, 3/4 teaspoon salt and black pepper to the processor and blend about 1 minute until smooth. Add 1 1/2 cups flour and pulse until a sticky ball forms. If too sticky, add up to 1/2 cup more flour a few spoonfuls at a time.
3. Bring a large pot of salted water to a boil.
4. Line a second baking sheet with parchment, dust lightly with flour. Knead the dough briefly on a floured surface, cut into 4 equal portions, roll each into a 1-inch-thick rope and cut into 3/4-inch pieces. Place the pieces on the prepared sheet.
5. Slide the gnocchi into the boiling water and stir. Cook until they float, then 1 more minute (3 to 4 minutes total).
6. Meanwhile, heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
7. Transfer the cooked gnocchi to the skillet with a slotted spoon, shaking off excess water. Work in batches if needed. Cook undisturbed about 3 minutes until the undersides are crispy and golden.
8. Return all the gnocchi to the skillet, add 1/2 cup peas and cook, flipping, about 2 minutes until golden all over. Lower the heat, stir in 1/2 cup pesto, and serve immediately with extra Parmesan and chile flakes if you like.

Summarized from Tasty's video. Watch it for the details.

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