sounds like gnocchi served with browned butter and maybe potcheese.

Here is a link that might be useful: gnocchi

Similar perparation step, now just without the potato...

You could make ricotta gnocchi.
And if you were a kid, how do you know there weren't potatoes in the dough?
Perhaps she took the tradition of slavic potato dumplings and used the technique for gnocchi?
It very well may have been unique to your ganndmother...traditional in feel but the recipew as hers alone.
Linda C

Here is a link that might be useful: ricotta gnocci

I did a quickie search and it sounds like "Pot Cheese with Noodles" Here is a link that might help.

I Googled for "Slovak recipe pot cheese with noodles" with no quotes.

Here is a link that might be useful: Maybe...

It sounds like Spaetzle that my DH makes that he got from his German mother. You boil the cut pieces then brown in butter.

Here the recipe and another Slovak recipe where it is served with cottage cheese.
Clare

Spaetzle
3 cups flour
4 eggs
1/4 tsp. Nutmeg (optional)
1-2 tsp. salt
1 quart cold water
Stir flour, eggs, salt, and 1/2 cup of water. Beat until batter is smooth and no longer adheres to the spoon. Add water as needed. The spaetzle dough can be firm enough to be rolled and cut into slivers or soft enough to be forced through a sieve, colander or spaetzle-maker with large holes.

Bring a pot of salted water to a boil. If you have a Spätzle press, press the dough through the press and into the boiling water. If you do not have a press, place dough on cutting board and roll out. Cut dough into tiny noodles. Add noodles to boiling water. They cook quickly and are done when they float back to the surface. As the noodles finish cooking, remove them with a slotted spoon.

You can saute' the noodles in a Tbsp. of butter before serving. Other suggestions: Serve with a brown gravy or beef stock.

For Gwen Phillips, Mifflin Junction, who wanted a Slovak recipe for spaetzle-like dumplings cooked in cottage cheese in a skillet, with lots of butter. From E. Luttner, Latrobe, Westmoreland County, who writes, "This recipe, contributed by Josy Walton, is compliments of the cooking ladies of St. Florian Catholic Church in United, Pa."

Dry Cottage Cheese Haluski

1 bag (12 ounces) wide noodles (or Spaetzle)
3 sticks margarine, melted
1 carton dry cottage cheese
Salt and ground black pepper, to taste

Cook the noodles according to package directions. Drain. Return to the pot. In a skillet, melt the margarine and brown it a little. Pour over the noodles, fold it in to coat and heat slowly. Fold in the cottage cheese and heat slowly. Season with salt and pepper.

My first thought was spaetzle too. I've never made it, but watched Iron Chef on Sat night and saw it made.

Sounds like Spaetzle to me too. After it is cooked I toss it in a frying pan with brown butter. I usually serve it Beef Goulash.

Home Cookin Chapter: Recipes From Thibeault's Table

Spaetzle with Brown butter
==========================
Original Source: http://teriskitchen.com/

INGREDIENTS
2-1/2 cups sifted all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly grated nutmeg
2 eggs, beaten
1 cup milk

Brown Butter
5 tablespoons butter
Additional salt and pepper to taste

Optional: Add chopped parsley to the dough.
.

In a large bowl, mix together the flour, salt and nutmeg. If using
Parsley add to dry ingredients. Add the eggs and milk; stir until
thoroughly combined. Let dough rest about 15 minutes before cooking.
Heat a large pot of lightly salted water until boiling. Add the
spaetzle and cook until done, about 4 minutes. The dumplings will float
when done. Drain well. Brown the butter in a small saucepan or skillet.
Place the spaetzle in a serving dish and pour the butter on top. Season
with salt and pepper; toss well to combine. Serve immediately.

I thought of gnocchi and spaetzle too, but I also thought of Pierogi Ruski. It's a pierogi stuffed with potato, onion and cottage cheese. I got this recipe from a Christmas food around the world edition of Gourmet Magazine. I think the pierogi were polish. Your grammy's recipe kind of sounds like an inside out pierogi ruski. Without potatoes of course. Just another avenue to look down.

I picked up a spaetzle maker for 7.00 at a gourmet food store. The batter I make is very sticky and cannot be rolled out. The "maker" is essential to me but I think you could also do it with a stainless colander that has holes the size of a dried green pea, if you use a sticky batter. I, also, prefer to cook and then brown in butter. I like to refrigerate them and then reheat in hot butter with oil and small bits of onion.

Most likely Kopytka, a polish/slavic potato/flour dumpling like gnocchi.

I think it is likely Kopytka too. My old Polish neighbour used to make them and they were wonderful! Sometimes she just served them with sour cream and butter, sometimes she browned them in butter, sometimes she served with a sour cream/sugar mix.

Here is a link that might be useful: This clip is a bit wierd but you may recognize them