Gluten-Free Túrós Csusza (Noodleless Cottage Cheese Pasta)

Ingredients

• about 450 g Cauliflower gnocchi
• about 450 g Cottage cheese
• 0.5 cup Sour cream
• 6 slices Bacon
• 2 tbsp Butter
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook the about 450 g cauliflower gnocchi in a large pot of boiling water for 3-4 minutes, or until they float to the surface. Drain the gnocchi very well in a colander.
2. 2While the gnocchi cooks, place 6 slices of bacon in a 25.4 cm skillet over medium heat. Cook for 8-10 minutes, turning occasionally, until the bacon is crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to cool. Leave the rendered bacon fat in the skillet.
3. 3Add the 2 tbsp butter to the reserved bacon fat in the 25.4 cm skillet. Heat over medium-high heat (190.6°C / 190°C) until the butter is melted and the fat is shimmering. Add the drained about 450 g cauliflower gnocchi to the skillet and cook for 2-3 minutes, stirring occasionally, until lightly browned.
4. 4In a large bowl, combine the browned about 450 g cauliflower gnocchi, about 450 g cottage cheese, and 0.5 cup sour cream. Add the 0.5 tsp salt and 0.25 tsp black pepper. Stir everything together until well combined.
5. 5Crumble the cooled 6 slices of bacon into small pieces. Sprinkle the crumbled bacon over the cottage cheese and gnocchi mixture. Serve immediately.

Substitutions

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