Gnocchi with herbed cheese sauce
4 individual, thinly sliced
¼ cup(s), finely chopped
¼ cup(s), coarsley chopped
97% fat-free cottage cheese
12 piece(s), chopped (30g)
500 g, (packet)
- Combine the shallots, chives, basil and cottage cheese in a medium bowl. Season with salt and freshly ground black pepper.
- Preheat oven to 180°C or 160°C fan-forced. Place walnuts on baking tray and bake for 5 minutes or until toasted.
- Meanwhile, cook the gnocchi in a large saucepan of boiling salted water, following packet instructions, or until they float to the surface. Drain, reserving 2 tablespoons of the cooking liquid. Return gnocchi to the pan.
- Add the cottage cheese mixture, rocket, walnuts and reserved cooking liquid to the pasta. Toss gently until combined. Serve.