This shelf holds cottage cheese, so we make tender gnocchi from it instead of potatoes. The cream in the cheese does most of the work; a simple pan sauce of garlic and sage finishes it. Weeknight comfort food in thirty minutes.

Serves 2. 30 minutes, 25 at the stove.

About 470 calories a serving, 21 g protein, 40 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Combine 1 cup cottage cheese, 1 egg, 3/4 cup flour, 1/2 teaspoon salt, and pepper in a bowl and stir until it forms a wet dough. Let it sit on the counter for five minutes while you bring a large pot of salted water to a boil.
2. Using two spoons, drop walnut-sized pieces of dough into boiling water. The gnocchi are done when they float and hold their shape, about three minutes. Use a slotted spoon to transfer them to a bowl and set aside.5 min
3. Mince 2 cloves garlic. In a large skillet, melt 2 tablespoons butter with 2 teaspoons oil over medium heat. Add the garlic and let it soften for thirty seconds, stirring; do not let it brown.
4. Add the cooked gnocchi to the pan and toss gently to coat in the butter. Season with more salt and pepper if needed. Cook for one more minute just to heat through.1 min

Note Swap sage or parsley for garlic if you have fresh herbs. Keep leftovers in an airtight container for two days; reheat gently in a buttered skillet. Serve with a simple salad or sautéed spinach on the side to stretch it.