Homemade Farmer’s Cheese Gnocchi

This week, check out an Oliver’s exclusive straight from from Valley Ford Cheese and Creamery: their wonderfully light and creamy Farmer’s Cheese! These farmer’s cheese gnocchi are tremendously rich but still light and as fluffy as a cloud. We’ve done them up with brown butter and sage, but these puppies would go beautifully with fresh pesto, marinara, or your favorite meat sauce.

  • Serves: 4-6 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes


  • 1 c. Farmer's Cheese
  • 2 large Eggs
  • 1/8 tsp. Salt
  • 1/2 c. All-Purpose Flour
  • 3 tbsp. Butter
  • 1 bunch Fresh Sage, washed
  • Parmesan Cheese, for serving


  1. In a large bowl, combine cheese, eggs, and salt, then begin incorporating the flour. The dough will be fairly loose and sticky; this will make for a more delicate gnocchi. Form the dough into tiny balls then press flat so there is a divet in the center.

  2. Heat a large pot of water until boiling. Gently drop in gnocchi; when the gnocchi float, they are done. While gnocchi cook, heat butter and sage in a saute pan on medium until butter begins to brown, about 2 minutes. Add half the gnocchi and saute until browned on both sides, then remove; repeat with remaining gnocchi. Top generously with parmesan before serving.

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