Low Sodium Gnocchi alla Romana
Discover the delightful simplicity of **Low Sodium Gnocchi alla Romana**, a light and savory twist on the classic Italian baked semolina dish. Perfect for those seeking to reduce sodium without sacrificing flavor, this recipe combines creamy low-fat milk, unsalted butter, and low-sodium Parmesan to create a tender, melt-in-your-mouth texture with a golden cheesy crust. Infused with the warm aroma of nutmeg and freshly ground black pepper, these gnocchi rounds are baked to bubbly perfection and easily customizable with a sprinkle of fresh parsley for a pop of color. Quick to prepare yet elegant enough for any occasion, this healthier version of Gnocchi alla Romana serves as a comforting main course or a crowd-pleasing side, delivering all the indulgence with none of the guilt.
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Recipe Information
Ingredients
- 250 grams Semolina flour
- 1 liter Low-fat milk
- 30 grams Unsalted butter
- 1 large Egg yolk
- 80 grams Parmesan cheese, grated, low sodium
- 0.25 teaspoon Nutmeg, ground
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley for garnish (optional)
Instructions
In a medium saucepan, heat the low-fat milk over medium heat until it is just about to boil. Reduce the heat to low.
Gradually whisk the semolina flour into the hot milk, stirring continuously to prevent lumps from forming. Continue to stir until the mixture becomes thick, about 10 minutes.
Remove the saucepan from the heat and stir in the unsalted butter, egg yolk, 50 grams of the low sodium Parmesan cheese, nutmeg, and black pepper. Mix until well combined.
Line a baking sheet with a piece of parchment paper. Spread the semolina mixture onto the paper, smoothing it out to create an even layer about 1/2 inch thick. Allow it to cool for about 20 minutes until firm.
Preheat your oven to 200°C (390°F).
Using a round cookie cutter (about 2 inches in diameter), cut out circles from the cooled semolina and place them slightly overlapping in a greased baking dish.
Sprinkle the remaining Parmesan cheese over the top of the arranged gnocchi rounds.
Bake in preheated oven for 20 minutes or until the top is golden and the cheese is melted and slightly crispy.
Allow to cool slightly, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
Calories |
2017 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.3 g | 98% | |
| Saturated Fat | 44.1 g | 220% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 836 mg | 36% | |
| Total Carbohydrate | 230.9 g | 84% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 47.6 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 11.8 mcg | 59% | |
| Calcium | 2211 mg | 170% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 598 mg | 13% | |
*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.
