Low Sodium Gnocchi with Meat Sauce
Savor the comforting flavors of home with this Low Sodium Gnocchi with Meat Sauce, a healthier twist on a beloved classic. Fluffy, tender gnocchi made from baked russet potatoes are paired with a rich, hearty meat sauce crafted from lean ground beef, no-salt-added crushed tomatoes, and aromatic herbs like basil and oregano. All the steps—from rolling out the gnocchi to simmering the sauce—are designed to preserve flavor while keeping sodium levels in check, making this dish perfect for those mindful of their health. Finished with a sprinkling of fresh parsley and grated parmesan cheese, this recipe offers satisfying indulgence without compromise. Perfect for weeknight dinners or special occasions, this hearty yet wholesome comfort food will quickly become a family favorite!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 8 ounces Ground beef (lean)
- 1 medium Onion
- 3 cloves Garlic cloves
- 6 ounces No-salt-added tomato paste
- 28 ounces Canned no-salt-added crushed tomatoes
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley
- 0.25 cup Grated parmesan cheese
Instructions
Preheat the oven to 400°F (200°C).
Pierce the potatoes with a fork and bake directly on the oven rack for 45-50 minutes until tender.
Once the potatoes are cool enough to handle, peel them and pass through a potato ricer onto a clean work surface.
Make a well in the center of the potatoes, add the flour and the beaten egg. Gently combine until a dough forms.
Knead the dough lightly until smooth, but be cautious not to overwork it.
Divide the dough into four portions, and roll each into a 3/4-inch-thick rope. Cut into 1-inch pieces, then roll each piece with a fork to create indents.
Bring a large pot of water to a gentle boil and cook the gnocchi in batches until they float to the surface. Remove with a slotted spoon and set aside.
Chop the onion and mince the garlic.
In a large skillet, heat olive oil over medium heat. Add the onion and garlic, cooking until the onion is translucent.
Add the ground beef, breaking it apart with a spatula until browned.
Stir in the tomato paste, crushed tomatoes, oregano, basil, and black pepper. Let the sauce simmer for about 20-25 minutes.
Add the cooked gnocchi to the skillet with the meat sauce, stirring gently to coat.
Serve hot, garnished with fresh parsley and a sprinkle of grated parmesan cheese.
Nutrition Facts
Calories |
2676 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.4 g | 108% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 421 mg | 140% | |
| Sodium | 835 mg | 36% | |
| Total Carbohydrate | 371.8 g | 135% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 68.9 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 667 mg | 51% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 8184 mg | 174% | |
*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.
