Low Sodium Gnocchi with Tomato Sauce
Delight in the comforting flavors of this **Low Sodium Gnocchi with Tomato Sauce**, a hearty yet heart-healthy twist on a beloved Italian classic. Made from scratch with tender russet potatoes, a splash of olive oil, and just a touch of flour, these pillowy gnocchi are light, fluffy, and irresistibly satisfying. Paired with a simple homemade tomato sauce crafted from unsalted crushed tomatoes, fragrant garlic, and fresh basil, this dish offers a perfect balance of wholesome ingredients and bold flavor without the added sodium. Ready in just over an hour, this recipe is ideal for weeknight dinners or entertaining. Topped with a sprinkle of freshly grated Parmesan cheese, every forkful is a testament to healthy indulgence. Whether you're cutting back on sodium or simply love the art of homemade cooking, this low-sodium meal is a crowd-pleaser you’ll want to make again and again!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 can (28 ounces) Crushed tomatoes, unsalted
- 0.5 cup Fresh basil, chopped
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated
- 1 large pot full Water
Instructions
Start by boiling the potatoes: Place the unpeeled potatoes in a large pot filled with water. Bring to a boil and cook until tender, about 20 minutes.
Once the potatoes are cooked, drain them and let them cool slightly. Peel the skins off while they're still warm.
Pass the peeled potatoes through a potato ricer or mash them with a fork until smooth and lump-free. Allow them to cool completely.
On a clean surface, spread the cooled mashed potatoes and create a well in the center. Add the flour and the beaten egg to the well.
Gently fold the ingredients together using a spatula or your hands until a soft dough forms. Be careful not to over-knead.
Divide the dough into four portions. Roll each portion into a log about 1 inch in diameter, then cut into 1-inch pieces.
For the classic gnocchi texture, roll each piece over the back of a fork or a gnocchi board to create ridges.
In a large pot of boiling water, cook the gnocchi in batches. They are done when they float to the surface, approximately 2-3 minutes.
While the gnocchi is cooking, heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the crushed tomatoes and bring to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.
Stir in the chopped basil and black pepper. Adjust seasoning as needed.
Drain the gnocchi and gently toss them in the tomato sauce until well-coated.
Serve the gnocchi hot, garnished with freshly grated Parmesan cheese.
Nutrition Facts
Calories |
1869 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.6 g | 57% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 311.2 g | 113% | |
| Dietary Fiber | 28.1 g | 100% | |
| Total Sugars | 30.6 g | ||
| Protein | 60.0 g | 120% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1081 mg | 83% | |
| Iron | 26.5 mg | 147% | |
| Potassium | 5388 mg | 115% | |
*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.
