Low Sodium Pesto Gnocchi
Elevate your weeknight dinner routine with this vibrant and heart-healthy Low Sodium Pesto Gnocchi recipe! Perfectly pillowy potato gnocchi is coated in a homemade pesto sauce made with fresh basil, unsalted walnuts, garlic, and a touch of lemon juice for a zingy, aromatic twist without the excess sodium. Sautéed cherry tomatoes and baby spinach add a burst of color and wholesome flavor, making this dish both delicious and nutrient-rich. Ready in just 30 minutes, this low-sodium recipe is ideal for anyone seeking a flavorful yet healthier pasta dish that doesn’t sacrifice taste. Serve it warm with an optional sprinkle of Parmesan to complement the light, nutty pesto.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 16 ounces Potato gnocchi
- 2 cups Fresh basil leaves
- 0.5 cup Unsalted walnuts
- 0.25 cup Grated Parmesan cheese
- 2 units Garlic cloves
- 0.5 cup Extra-virgin olive oil
- 1 tablespoon Lemon juice
- 0.25 teaspoon Black pepper
- 1 cup Cherry tomatoes
- 2 cups Baby spinach
Instructions
Bring a pot of water to a boil for the gnocchi. While waiting, prepare the pesto.
In a food processor, combine the basil leaves, unsalted walnuts, grated Parmesan cheese, and garlic cloves. Pulse until the ingredients are coarsely chopped.
With the processor running, slowly stream in the extra-virgin olive oil until the mixture is smooth and well combined.
Add the lemon juice and black pepper to the pesto and pulse a few more times to incorporate. Taste and adjust seasoning if needed. Set aside.
Once the water boils, add the potato gnocchi and cook according to the package instructions, typically about 2-3 minutes or until they float to the surface.
Meanwhile, halve the cherry tomatoes and lightly sauté them in a pan over medium heat for about 3 minutes until they are slightly softened.
Add the baby spinach to the pan with tomatoes and cook until just wilted, approximately 1-2 minutes.
Drain the gnocchi once cooked and add them to the pan with the tomatoes and spinach.
Add the prepared pesto sauce to the pan and toss everything together until the gnocchi and vegetables are well coated.
Serve immediately, garnishing with additional Parmesan cheese if desired.
Nutrition Facts
Calories |
2180 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.4 g | 245% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 1664 mg | 72% | |
| Total Carbohydrate | 98.4 g | 36% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 10.2 g | ||
| Protein | 32.2 g | 64% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 515 mg | 40% | |
| Iron | 9.3 mg | 52% | |
| Potassium | 1408 mg | 30% | |
*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.
