Cottage Cheese and Pumpkin Gnocchi

Ingredients

250 g SABI cottage cheese
200 g pumpkin purée
1 pc egg
30 g finely grated Volovec cheese
½ tsp salt, black pepper
a pinch of nutmeg
160–200 g plain flour
70 g SABI butter
1 clove garlic
grated Volovec and pumpkin seeds for sprinkling

Instructions

1. In a bowl, combine cottage cheese, pumpkin purée, egg, Volovec, salt, pepper, and nutmeg.

2. Add 160 g flour, lightly mix, and let rest for 5 minutes. If the dough is too loose, add flour by tablespoons (maximum 200 g).

3. Roll out “snakes” on a floured surface, cut into equal pieces (about 2 cm), and optionally press lightly with a fork.

4. Cook gnocchi in salted boiling water; when they float, cook for another minute, then drain.

5. Melt butter in a pan until browned (brown spots, nutty aroma). Add crushed garlic (or a sprig of thyme), remove from heat after about a minute, and pour over gnocchi.

6. Sprinkle with grated Volovec on the plate; you may also add pumpkin seeds or a drop of pumpkin oil.