Gabriella's Farmers Cheese Gnocchi

By • April 23, 2010 16 Comments

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Author Notes: My mom wasn't a baker, but she did make gnocchi -- and, on occasion, savory phyllo pastries. I have a hard time thinking of one specific technique because many of the things I do now, I probably learned by simply being in the room, observing, listening, and doing. Cleaning as you go was a pretty big one, though! With this recipe, I remember being taught about gently dropping the gnocchi into the pot of boiling water, but only on the sides. My Mom told me that this was one of the very first baby foods she made for me because they were so delicate. I make them now when I have a hankering for home. Serve them with sour cream, and you'll be at our Russian table. - Naked BeetNakedBeet

Food52 Review: WHO: NakedBeet is a graphic designer, writer, and food blogger living in Astoria, Queens.
WHAT: Soft little dumplings, made with just cheese, salt, and flour.
HOW: Mix your cheese, salt, and flour, form into balls, and boil.
WHY WE LOVE IT: These dumplings are humble food at its finest: easy, quick, and deeply satisfying. Served plain with a little salt and sour cream, it's hard not to fall in love with them. Similar to potato gnocchi or flour dumplings, they're really just salty little balls of creamy cheese. And that is a very good thing.
The Editors

Serves 4

  • 15 ounces farmers cheese
  • 2 large eggs
  • 1 dash salt
  • 1/2 cup all-purpose flour
  • Pepper if you like it
  1. Mix the farmers cheese, eggs, and salt together. Incorporate all the flour. The consistency should be that of the dough coming together without looking like pasta dough or bread dough. It should still have a bit of stickiness to it. The less flour you add, the more delicate in taste the gnocchi will be.
  2. Set a pot of water to boil and keep on high until you're ready to place in the gnocchi.
  3. Once all the dough is mixed, start forming little balls of dough, about 1/2-inch wide, giving them a firm push in the center. Drop them gently into the boiling water. They will take a few seconds to cook and when they surface to the top, they're done!
  4. The most humble way of eating them is with some sour cream and salt, but you can also dress them in a more zesty pesto sauce or gremolata.

More Great Recipes: Cheese & Dairy|Pasta|Entrees

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Comments (16) Questions (0)


7 months ago Monica P Murray

Just made these tonight and they were delicious! I found that I had to add a little bit more flour than the recipe called for, and even then it was impossible to form disc dumplings; I just dropped them into the boiling water with a pair of spoons. Perhaps my dumplings were a little too large as well because I found I had to cook them for 3-5 minutes to get rid of that raw flour flavor. I definitely will try this recipe again and will learn and improve from this first experiment! I served them with sour cream and caramelized onions. The onions really complimented them well.


8 months ago Ursula |

Does anybody know where (in which supermarket) to buy Farmers cheese in the US (Boston area)? I am from Austria where a lot of recipes call for the dry and sort of crumbly farmers cheese (Topfen in Austria, Quark in Germany is moister). But I couldn't find it here in the US. So far I helped myself using German style Quark from Whole Foods. Before using it, I would let it sit in a kitchen towel over a colander for an hour to get some of the moisture out. It worked kind of, but I think farmers cheese would be the appropriate ingredient. Any ideas?


8 months ago Nancy W

I get farmer's cheese at Whole Foods where I live. It is kept near the cheese counter.


8 months ago Ursula |

Oh great. Then I'll have a look again!


8 months ago Anna

Looks delicious. Does anyone know what the UK equivalent of farmers cheese would be?


over 1 year ago JRG

So I couldn't find farmer's cheese and used ricotta instead. Mistake, sort of. It was WAY too wet. Needed about 1 1/4 c. flour. No way I could make balls and crease in center, so I just dropped them by teaspoon into the water. I topped with a mix of sour cream and pesto. My husband thought they were great, but to tell the truth, he'll eat anything :^) I thought they were OK, but not much flavor...


over 1 year ago KDH9966

Is there another name for Farmers Cheese?


over 1 year ago lalocook

I'll be making these and am wondering how they might work with fine semolina. (With apologies for messing with your mom's traditional recipe : )


over 1 year ago walkie74

These were delicious! Next time, I make a batch of pesto and toss the two together!


over 1 year ago Cody Wayne Alder



over 1 year ago walkie74

I have a HUGE ball of goat cheese sitting in my fridge right now. This sounds like the perfect way to use it up! Can you freeze gnocchi?


over 1 year ago ENunn

Oh, these look so good! Congrats!


over 1 year ago QueenSashy

QueenSashy is a trusted home cook.

This is such a treat! Congrats on the wildcard!


over 5 years ago NakedBeet

Thanks for testing, Stephanie. So glad you enjoyed them!


over 5 years ago testkitchenette

I love the picture. I know how you feel about sort of picking up recipes and techniques by osmosis...just being present while my mom/grandmas cooked the same things year after year enabled me to gain a lot of skills that I am not even conscious of having. My family is Polish and farmer cheese is typically used in pierogies (saurkraut and farmer cheese ones), I can't wait to use the farmer cheese in your gnocchi!


over 5 years ago NakedBeet

Thanks! My grandma made "piroshki," too. Sometimes a sweetened farmer cheese (oh my god, those were good!) or sour cherries or meat dumplings. Love sauerkraut, would love to see one of your recipes up if you haven't posted one already.