Cottage cheese stands in for ricotta in this weeknight gnocchi, soft and tender, made in one pot. The tangy dairy forms a light sauce as the pillows cook, ready in under thirty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 490 calories a serving, 24 g protein, 53 g carbohydrate, 20 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring a large pot of salted water to a boil. Meanwhile, press 1 cup of cottage cheese in a fine sieve for one minute to release excess liquid, then transfer to a bowl with 1 cup of flour, 1 large egg, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Mix with a fork until a soft dough forms.10 min
2. Scoop 12 rounded teaspoons of dough directly into the boiling water. When the gnocchi float, cook for 2 minutes more, then remove with a slotted spoon to a warm bowl.5 min
3. While the gnocchi cook, heat 2 tablespoons of butter in a large skillet over medium heat. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds, then add 4 oz of fresh spinach and stir until it wilts, about 2 minutes.3 min
4. Toss the gnocchi with the spinach and garlic butter, add a pinch of salt and pepper, and serve at once.

Note Swap spinach for 1/2 cup of grated Parmesan mixed into the dough for a richer version. Leftovers keep in the fridge for one day; reheat gently in butter. Serve with a green salad or roasted vegetables alongside.