Emerald Mountain Gnocchi with Whipped Cottage Cheese
Gnocchi are crisped up until golden, dusted with Emerald Mountain Dust, and piled on a bed of creamy, whipped cottage cheese in this easy vegetarian recipe
Emerald Mountain Gnocchi with Whipped Cottage Cheese
Esther Reynolds
2
10 minutes
20 minutes
Main course
Crisping up store-bought gnocchi in a bit of olive oil turns them golden brown, delicately crunchy, and pleasantly chewy. Here, we toss them with herby Emerald Mountain Dust, sauteed onions, and wilted baby greens before piling it all over a bed of whipped cottage cheese (if you haven't tried this trend yet, we can't recommend it enough!). For an extra-special presentation, we finished the plate with a sprinkling of edible flowers. We hope you love this recipe as much as we do!
Ingredients
16 oz. plain cottage cheese (preferably full- or low-fat)
- 3 Tbsp. extra-virgin olive oil, plus more as needed
- ½ yellow onion, sliced
- 3 cups arugula or baby spinach
- 1 (9-oz.) package potato gnocchi
- 1 tsp. Emerald Mountain Dust, plus more to taste
- Edible flowers, for serving (optional)
Directions
- Puree cottage cheese in a food processor until smooth, about 30 seconds. Add 1 tablespoon olive oil and puree until incorporated; set aside.
Heat remaining 2 tablespoons oil in a large nonstick skillet over medium. Add onion and cook, stirring occasionally, until softened and beginning to brown, 6 to 8 minutes. Transfer to a bowl and set aside.
- Add gnocchi to skillet and cook, stirring occasionally, until tender and golden brown, about 10 minutes, adding a bit more oil if skillet looks dry. Return onion to pan along with arugula and Emerald Mountain Dust and continue to cook until greens are wilted.
- To serve, spread whipped cottage cheese on the bottom of a serving plate or bowl. Top with gnocchi mixture and finish with a drizzle of oil and a pinch of Emerald Mountain Dust. Scatter edible flowers over top (if using).
1 comment
I am on it! This sounds delicious!