High Protein Tomato Gnocchi
You can’t taste the cottage cheese in this recipe, it just lends a creamy flavour and texture to the sauce! Plus it increases the overall protein in the dish which is always a plus. I’ve served this with gnocchi but it would be great with butter beans instead!
Jump to recipeFAQ
What’s the best way to store this dish?
Place in an airtight container in the refrigerator. Then reheat gently on the hob - gentle heat is necessary with cottage cheese because it has a tendency to split!
Can this be frozen?
Due to the cottage cheese, I wouldn't recommend freezing this!
If you’re looking for another dish, be sure to try out these recipes:
High Protein Tomato Gnocchi
Ingredients
- 1 onion, finely chopped
- 4 garlic cloves, finely chopped
- 1/4 tsp chilli flakes
- 1/4 tsp dried oregano
- 20g tomato paste
- 200g chopped tomatoes
- 200g cottage cheese
- 300g gnocchi, cooked according to packet instructions
- Oil, salt
- Topping: grated parmesan, chilli flakes, chopped parsley
Method
- In a medium sized saucepan over a medium heat, add 1-2 tbsp of oil then the onion with a good pinch of salt. Cook until softened and sweet.
- Add the garlic, chilli flakes, dried oregano and tomato paste. Fry for 2 minutes, stir regularly.
- Add the chopped tomatoes and simmer for 5 minutes.
- Cook the gnocchi according to packet instructions.
- In a blender, add the sauce and cottage cheese. Blend until smooth.
- Add the sauce and gnocchi back to the pan and heat gently. Don’t overheat as this will cause the sauce to split!
- Top with chopped parsley, grated parmesan and chilli flakes. And that’s it!
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