I made some gnocchi today! I based my "recipe" on my prior gnocchi making experiences with my mom, and some internet recipes. Instead of using ricotta though, I thought I'd try cottage cheese - I often use it instead of ricotta in manicotti and lasagna, so why not? It's cheaper too!
Here's my somewhat recipe: (sorry it's not more precise)
2 containers of cottage cheese (total of 1 kg - approx. 1 pound?)
1/4 cup parmesean cheese - the cheap stuff, not the freshly grated stuff
at least 4 cups of flour, likely more (sorry for this approximate measurement)
Mix in a bowl, knead on a floured surface, adding more flour until not too sticky. Cut off sections about the size of your fist. Roll sections into a snake about 3/4 - 1 inch thick. Cut into uniform pieces - mine were a bit longer than 1 inch. For decoration I lightly pressed a fork onto the top (mostly to get my toddler involved). My mom always makes a little finger press in them so they look like pillows.
After making a few, I boiled some up, put butter and salt on them and they tasted pretty good. The internet recipes I looked at used the words "melt-in-your-mouth." Mine didn't really melt... I've eaten bad gnocchi, and mine are decent, but how melty can gnocchi be? It's pasta!
So my questions: Can gnocchi be "melt-in-your-mouth"? Is it not possible with cottage cheese, only with ricotta cheese gnocchi? Is it possible to add too much flour? My dough was still a bit sticky - should I have added more flour? Added water to the recipe? The taste was good, but now I'm hoping for the best texture possible! Any advice?