Ingredients
Scale
- 16 ounces potato gnocchi
- 2 cups tomato sauce
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup cottage cheese
- A handful fresh basil leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated parmesan cheese (optional)
Instructions
- Set a large skillet over medium heat and bring a pot of salted water to a boil.
- In the skillet, sauté minced garlic in olive oil until fragrant, about 30 seconds.
- Add tomato sauce and let it simmer gently.
- Lower the heat and stir in cottage cheese until melted and combined. Do not boil.
- Cook the gnocchi in boiling water until they float, about 2–3 minutes. Drain.
- Add the gnocchi to the skillet and gently stir to coat in sauce. Let simmer together for another 2–3 minutes.
- Top with fresh basil, a drizzle of olive oil, black pepper, and optional parmesan.
- Serve hot and enjoy immediately.
Notes
- Use full-fat cottage cheese for a creamier texture.
- Reserve some pasta water in case the sauce needs thinning.
- Don’t boil the sauce once the cheese is added to prevent curdling.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 14g
- Cholesterol: 25mg
Keywords: gnocchi, creamy tomato gnocchi, cottage cheese pasta, tomato basil gnocchi, easy gnocchi dinner