Low Fat Tomato Gnocchi
Indulge in the comforting flavors of homemade Low Fat Tomato Gnocchi, a lighter twist on a classic Italian dish. This recipe combines pillowy potato gnocchi with a vibrant, aromatic tomato sauce made with low-sodium ingredients and fragrant herbs like basil and oregano. Perfect for a healthier weeknight dinner, this dish satisfies cravings without compromising on flavor. The gnocchi are easy to prepare, with a soft and fluffy texture that pairs perfectly with the rich, slow-simmered tomato sauce featuring garlic, onion, and a hint of optional chili flakes for gentle heat. Garnished with fresh parsley and a sprinkle of low-fat Parmesan cheese, this easy-to-make meal is as nutritious as it is delicious. Enjoy this wholesome, low-fat recipe that’s ready in under an hour and ideal for four servings.
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Recipe Information
Ingredients
- 500 grams Potatoes
- 100 grams All-purpose flour
- 0.5 teaspoons Salt
- 400 grams Tomato sauce (low-sodium)
- 1 medium (finely chopped) Onion
- 2 cloves (minced) Garlic
- 1 teaspoons Olive oil
- 1 teaspoons Dried basil
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Red chili flakes (optional)
- 1 tablespoon (chopped) Fresh parsley
- 10 grams (grated) Low-fat Parmesan cheese (optional)
Instructions
Peel the potatoes, cut them into chunks, and boil them in salted water until tender, about 15-20 minutes. Drain well and let them cool slightly.
Once the potatoes are cool enough to handle, mash them until smooth. Ensure there are no lumps for a light and fluffy gnocchi dough.
On a clean surface, create a mound with the mashed potatoes and sprinkle the flour and salt over it.
Gently knead the mixture until it comes together into a soft, smooth dough. Be careful not to overwork the dough, as this can make the gnocchi dense.
Divide the dough into 4 portions. Roll each portion into a long, thin rope about 1.5 cm in diameter. Cut each rope into 2-cm pieces to form your gnocchi.
Optional: Gently roll each piece along the back of a fork to create ridges for better sauce adhesion.
Bring a large pot of salted water to a low boil. Cook the gnocchi in batches. They are ready when they float to the surface (about 2 minutes). Remove with a slotted spoon and set aside in a bowl.
To prepare the sauce, heat 1 teaspoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and cook for another minute, until fragrant.
Add the low-sodium tomato sauce, dried basil, oregano, and chili flakes (if using). Simmer the mixture for 10 minutes, stirring occasionally.
Toss the cooked gnocchi into the skillet with the tomato sauce, ensuring the sauce coats the gnocchi evenly.
Sprinkle with fresh parsley before serving. If desired, garnish with a small amount of low-fat Parmesan cheese.
Serve warm and enjoy your homemade Low Fat Tomato Gnocchi!
Nutrition Facts
Calories |
1074 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 6 mg | 2% | |
| Sodium | 1410 mg | 61% | |
| Total Carbohydrate | 200.2 g | 73% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 13.3 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 272 mg | 21% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 3118 mg | 66% | |
*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.
