Step 1: Blend and Aerate the Cottage Cheese

Start by adding your cottage cheese to a high-speed blender or food processor. Blend on high for 30 to 45 seconds until the curds are completely broken down and the mixture resembles a velvety cream. Pro-Tip: Moisture is the enemy of crispiness! If your cottage cheese looks watery, strain it through cheesecloth for two minutes before blending.

For expert advice on food preservation, check out the National Center for Home Food Preservation.

Step 2: Combine the Dry and Wet Ingredients

In a large mixing bowl, whisk together the tapioca starch, almond flour, garlic powder, Italian seasoning, salt, and black pepper. Pour the blended cottage cheese and freshly grated Parmesan into the dry mix. Stir with a silicone spatula until a pliable, non-sticky dough forms. If it feels too wet, sprinkle in an extra tablespoon of tapioca starch.

Step 3: Shape into Pillow Bites

Line a baking sheet with parchment paper. Divide the dough into four equal sections. Roll each section into a rope about ½-inch thick, then slice the rope into 1-inch “pillow” pieces using a bench scraper or knife. Gently press the top of each piece with a fork for a classic gnocchi-style aesthetic that holds extra seasoning.

Step 4: Air Fry or Bake to Golden Perfection

Lightly coat the pillow bites with olive oil spray.

• • Air Fryer Method (Recommended): Arrange in a single layer with space between each bite. Air fry at 380°F (193°C) for 12 to 14 minutes, shaking the basket halfway through until deep golden-brown.

• • Oven Method: Bake at 400°F (204°C) for 18 to 20 minutes on a wire rack set over a baking sheet.