This post may contain affiliate links.Read my disclosure policy.Cottage cheese gnudi are soft, pillowy dumplings—like the rustic cousin of gnocchi—made with cottage cheese instead of the traditional ricotta for extra protein.

“Gnudi” means “nude” in Italian, referring to how these are essentially ravioli filling without the pasta.Cottage Cheese Gnudi Traditionally made with ricotta, gnudi are soft, delicate dumplings that taste like the inside of ravioli, minus the pasta.In this version, I use cottage cheese for a high-protein, budget-friendly swap that still delivers on flavor and texture.

The dumplings are gently simmered until tender, then tossed with your favorite sauce.I went with marinara, but they’re just as good with brown butter and sage or a simple drizzle of olive oil.Serve them as a vegetarian main or a hearty side with your go-to protein.Why This Recipe WorksIf you’ve been around for a while, you know how much I love using cottage cheese to add protein to my recipes, like my cottage cheese bagels, cottage cheese lasagna, and cottage cheese frittata.

Swapping ricotta for cottage cheese worked out so well in this gnudi recipe that I didn’t tell Tommy at first.Luckily, he loved them, even after I told him.High-Protein: Compared to ricotta, cottage cheese offers more protein and is often more affordable without compromising on its creamy, melt-in- your-mou

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