High Protein Tomato Gnocchi
Elevate your pasta night with this High Protein Tomato Gnocchi, a nourishing twist on the classic Italian dish that’s as satisfying as it is wholesome. Made with chickpea flour and almond flour, this protein-packed recipe strikes the perfect balance between tender homemade gnocchi and a rich, savory tomato basil sauce. The soft gnocchi are infused with the goodness of mashed potatoes and bound together with eggs for a light yet nutrient-dense base. Tossed in a fragrant tomato puree with garlic, red chili flakes, and fresh basil, every bite is bursting with flavor. Ready in under an hour, this impressive dish is perfect for a nutritious weeknight dinner or a cozy weekend treat. Serve it with a sprinkle of Parmesan cheese for an optional cheesy finish and delight in this healthy, gluten-free meal that doesn’t skimp on indulgence.
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Recipe Information
Ingredients
- 1 cup Chickpea flour
- 0.5 cup Almond flour
- 1 cup Mashed potatoes (cooked and cooled)
- 1 large Eggs
- 0.5 teaspoon Salt
- 1 cup Tomato puree
- 2 tablespoons Olive oil
- 2 cloves Garlic cloves (minced)
- 0.25 teaspoon Red chili flakes
- 0.25 cup Basil leaves (chopped)
- 0.25 cup Parmesan cheese (optional, for serving)
- 0.25 cup Water
- 0.25 teaspoon Black pepper
Instructions
In a medium mixing bowl, combine the chickpea flour, almond flour, and salt.
Mash or rice the cooked, cooled potatoes until smooth. Add the mashed potatoes to the dry mixture.
Add the egg to the bowl and mix until a soft dough forms. If the dough is too sticky, add a tablespoon of almond flour at a time until it becomes workable.
Lightly flour a clean surface with chickpea flour. Divide the dough into 4 equal portions and roll each portion into a 1/2-inch-thick rope.
Cut the ropes into 1-inch pieces to form the gnocchi. If desired, press each piece with the back of a fork to create ridges.
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. Remove with a slotted spoon and set aside.
In a large skillet, heat olive oil over medium heat. Add the minced garlic and red chili flakes, cooking until fragrant, about 1 minute.
Add the tomato puree, water, salt, and pepper to the skillet. Stir well and let the sauce simmer for 5-7 minutes, stirring occasionally.
Stir in the chopped basil and cooked gnocchi, making sure each piece is well coated in the sauce. Cook for an additional 2 minutes.
Serve the gnocchi warm, topped with parmesan cheese if desired, and garnish with extra basil leaves. Enjoy this high-protein, flavorful dish!
Nutrition Facts
Calories |
1626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 245 mg | 82% | |
| Sodium | 2656 mg | 115% | |
| Total Carbohydrate | 148.1 g | 54% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 30.8 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 957 mg | 74% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 2884 mg | 61% | |
*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.
