Low Fat Gnocchi with Cream Sauce
Indulge in a comforting yet guilt-free Italian classic with our Low Fat Gnocchi with Cream Sauce recipe. This lighter version of the beloved dish starts with soft, pillowy gnocchi made from simple ingredients like potatoes, flour, and egg. The gnocchi are paired with a rich yet low-fat cream sauce, skillfully thickened with cornstarch and infused with the nutty goodness of Parmesan cheese, fragrant garlic, and a hint of warming nutmeg. A sprinkle of fresh basil adds a burst of herbal freshness, elevating this wholesome dish to restaurant-quality flavor. Perfect for busy weeknights or a cozy weekend dinner, this recipe delivers luxurious taste with less guilt—ready in under an hour and sure to impress! Keywords: low-fat gnocchi, cream sauce, healthy Italian recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 2 large potatoes
- 1.5 cups all-purpose flour
- 1 large egg
- 1 teaspoon salt
- 1 cup low-fat milk
- 1 tablespoon cornstarch
- 0.25 cup Parmesan cheese
- 2 tablespoons fresh basil
- 0.25 teaspoon ground black pepper
- 0.125 teaspoon nutmeg
- 1 teaspoon olive oil
- 2 cloves garlic
Instructions
Peel and cube the potatoes. Boil them in salted water until tender, about 15-20 minutes. Drain and let them cool slightly.
Once cool enough to handle, rice the potatoes or mash them thoroughly until smooth.
In a large bowl, mix the mashed potatoes with egg and salt. Gradually add flour, kneading gently until a dough forms. It should be soft but not sticky.
Divide the dough into four portions. Roll each portion into a long rope about 3/4 inch in diameter. Cut the ropes into 1-inch pieces.
Bring a large pot of water to a boil. Add the gnocchi in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
In a small bowl, mix cornstarch with a tablespoon of cold water to create a slurry.
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
Add low-fat milk to the saucepan. Stir in the cornstarch slurry. Cook, stirring constantly, until the mixture thickens slightly.
Add grated Parmesan cheese, nutmeg, and ground black pepper to the sauce. Stir until the cheese melts and the sauce is smooth.
Combine the cooked gnocchi with the cream sauce, tossing gently to coat.
Garnish with freshly chopped basil before serving.
Nutrition Facts
Calories |
1700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 261 mg | 87% | |
| Sodium | 2815 mg | 122% | |
| Total Carbohydrate | 286.4 g | 104% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 18.6 g | ||
| Protein | 57.0 g | 114% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 687 mg | 53% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 3529 mg | 75% | |
*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.
