Low Sodium Gnocchi with Pesto
Experience the perfect blend of comfort and freshness with our Low Sodium Gnocchi with Pesto. This homemade gnocchi recipe pairs light, pillowy potato dumplings with a vibrant, low-sodium basil pesto that’s bursting with flavor. Crafted with simple ingredients like russet potatoes, flour, and a touch of Parmesan, these tender gnocchi are complemented by a zesty pesto featuring fresh basil, pine nuts, garlic, and lemon juice. Ideal for anyone looking to reduce sodium without sacrificing taste, this dish comes together in just over an hour, making it perfect for weeknight dinners or special occasions. Serve your gnocchi with pesto hot, garnished with Parmesan or fresh basil, for a wholesome and satisfying meal that doubles as a feast for the senses.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 2 cups Fresh basil leaves
- 0.25 cup Pine nuts
- 2 large Garlic cloves
- 1 tablespoon Lemon juice
- 0.5 cup Olive oil
- 0.25 teaspoon Black pepper
- 0.5 cup Parmesan cheese
Instructions
Preheat the oven to 400°F (200°C).
Pierce the russet potatoes with a fork and bake them on a baking sheet for about 45 minutes or until tender.
Allow the baked potatoes to cool slightly, then peel off the skins with a knife.
Pass the peeled potatoes through a potato ricer or mash them onto a clean surface.
Form a mound with the mashed potatoes, create a well in the center, and add the flour and egg.
Using your hands, gently mix the ingredients until a soft dough forms, being careful not to overwork the dough.
Divide the dough into four equal pieces, and on a floured surface, roll each piece into a rope about 1/2 inch thick.
Cut each rope into 1-inch pieces and, if desired, roll each piece over a fork to create ridges.
Bring a large pot of water to a boil and cook the gnocchi in batches. They are done when they float to the surface.
Remove the cooked gnocchi with a slotted spoon and set aside on a plate.
To make the pesto, combine basil leaves, pine nuts, garlic, lemon juice, and olive oil in a food processor or blender until smooth.
Add in the black pepper and Parmesan cheese, and pulse until combined. If the pesto is too thick, add a little more olive oil.
In a large pan, gently toss the cooked gnocchi with the prepared pesto over medium heat until heated through.
Serve immediately with a sprinkle of Parmesan cheese or a few fresh basil leaves as garnish.
Nutrition Facts
Calories |
2804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 24.1 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 522 mg | 23% | |
| Total Carbohydrate | 282.6 g | 103% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 9.0 g | ||
| Protein | 65.4 g | 131% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 668 mg | 51% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 4026 mg | 86% | |
*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.
