High Protein Gnocchi with Tomato Sauce
Elevate your pasta night with this High Protein Gnocchi with Tomato Sauce, a hearty, wholesome twist on the classic Italian favorite. Made with ricotta, cottage cheese, and Parmesan, these tender gnocchi are packed with protein and perfectly balanced with whole wheat flour for added nutrition. The homemade tomato sauce, infused with garlic, basil, and oregano, provides a vibrant, aromatic base that complements the pillowy gnocchi beautifully. Ready in under an hour, this recipe is ideal for busy weeknights yet elegant enough for a special occasion. Serve it hot with a sprinkle of fresh parsley for a burst of freshness and enjoy a satisfying, nutritious meal that’s as comforting as it is healthy. Keywords: high-protein gnocchi, healthy pasta recipes, homemade tomato sauce, nutritious Italian dishes, easy dinner recipes.
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Recipe Information
Ingredients
- 1 cup ricotta cheese
- 1 cup cottage cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 1 cup whole wheat flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 garlic cloves
- 28 ounces crushed tomatoes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 2 tablespoons chopped fresh parsley
Instructions
Begin by preparing the high-protein gnocchi. In a large mixing bowl, combine 1 cup of ricotta cheese, 1 cup of cottage cheese, 0.5 cup of grated Parmesan cheese, and 1 large egg. Mix until thoroughly combined.
Gradually add 1 cup of whole wheat flour while mixing the cheese mixture. Then add 1 teaspoon of salt and 0.5 teaspoon of black pepper. Mix until a soft dough forms, being careful not to overmix.
Transfer the dough onto a floured surface and gently knead it into a smooth ball. If the dough is too sticky, sprinkle a little more flour.
Divide the dough into four equal portions. Roll each portion into a long rope, about 1/2 inch in diameter. Cut each rope into 1-inch pieces to form the gnocchi.
Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook for 2-3 minutes, or until they float to the surface. Use a slotted spoon to remove them from the water and set aside.
In a large saucepan, heat 2 tablespoons of olive oil over medium heat. Add 3 minced garlic cloves and sauté until fragrant, about 1 minute.
Pour in 28 ounces of crushed tomatoes, 1 teaspoon of dried basil, and 1 teaspoon of dried oregano. Stir well and let the sauce simmer for 10 minutes, allowing the flavors to meld together.
Add the cooked gnocchi to the tomato sauce and gently stir to coat the gnocchi in the sauce. Cook for another 2 minutes to heat through.
Serve the high-protein gnocchi with tomato sauce hot, garnished with 2 tablespoons of chopped fresh parsley.
Nutrition Facts
Calories |
1659 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.3 g | 107% | |
| Saturated Fat | 33.5 g | 168% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 3972 mg | 173% | |
| Total Carbohydrate | 164.5 g | 60% | |
| Dietary Fiber | 26.1 g | 93% | |
| Total Sugars | 43.1 g | ||
| Protein | 90.1 g | 180% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1842 mg | 142% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2829 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
