Cottage Cheese and Sour Cream Gnocchi
Gnocchi is one of Italy's most well-known homemade pasta dishes, which has spread in many variations over the centuries. This cottage cheese and sour cream version is made with a Hungarian twist, combining the classic Italian pasta with Hungarian flavors. The soft, homemade gnocchi perfectly harmonize with the creamy cottage cheese and sour cream, while the dill adds freshness. This recipe is an ideal choice for a quick yet special dinner!
Ingredients for this recipe
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Preparation Steps
1
Peel the potatoes, cut them into smaller pieces, and boil them in salted water until tender, about 20 minutes.
2
Drain the cooked potatoes, mash them in a bowl, and let them cool completely.
3
Add the flour, egg yolks, and a pinch of salt to the cooled potatoes. Knead until a soft, homogeneous dough forms.
4
Divide the dough into four parts, roll them into logs about 2 cm thick, and cut them into small pieces. You can gently press the gnocchi with a fork to give them their characteristic pattern.
5
Bring a large pot of water to a boil, then add the gnocchi in smaller batches. Once they float to the surface (about 2 minutes), drain them and set aside.
6
Melt the butter in a skillet and sauté the gnocchi for 2-3 minutes, until lightly golden brown.
7
In a bowl, combine the cottage cheese and sour cream, then stir in the chopped dill.
8
Toss the gnocchi with the cottage cheese and sour cream mixture, and sprinkle with a little extra dill before serving.
