Low Sodium Pumpkin Gnocchi
Delight in the comforting flavors of fall with this Low Sodium Pumpkin Gnocchi recipe, a healthier twist on the classic Italian dish. Made with velvety pumpkin puree, creamy ricotta cheese, and a hint of warming nutmeg, these pillowy gnocchi are the perfect balance of tender and flavorful without relying on added salt. Hand-crafted with simple ingredients and cooked to golden perfection, each serving is topped with crispy sage leaves and a sprinkle of unsalted Parmesan cheese for a gourmet touch. Ready in just 40 minutes, this recipe is ideal for a cozy dinner or an elegant presentation at your next gathering. Pair it with a fresh green salad or steamed vegetables for a stunning low-sodium meal that’s as nourishing as it is delicious.
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Recipe Information
Ingredients
- 1 cup Pumpkin puree
- 1.5 cups All-purpose flour
- 0.5 cup Ricotta cheese
- 1 large Egg
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese (unsalted)
- 1 tablespoon Olive oil
- 6 leaves Fresh sage leaves
Instructions
In a large mixing bowl, combine the pumpkin puree, ricotta cheese, egg, nutmeg, and black pepper. Stir until well combined.
Gradually add the flour to the pumpkin mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
Turn the dough out onto a lightly floured surface. Knead gently, adding more flour if necessary, until the dough is smooth and no longer sticky.
Divide the dough into four equal parts. Roll each portion into a long rope, about 1/2 inch in diameter.
Using a sharp knife, cut the ropes into 1-inch pieces. Dust the pieces lightly with flour to prevent sticking.
Bring a large pot of water to a gentle boil over medium heat. Add the gnocchi in batches, ensuring not to overcrowd the pot.
Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a clean plate.
In a skillet, heat olive oil over medium heat. Add the sage leaves and cook until crispy, about 1-2 minutes. Remove the leaves and set aside.
In the same skillet, add the cooked gnocchi and sauté lightly until they become golden brown on the outside, about 2-3 minutes.
Sprinkle the unsalted Parmesan cheese over the gnocchi and toss well to combine.
Serve the gnocchi warm, garnished with the crispy sage leaves. Enjoy your low sodium pumpkin gnocchi with a side of green salad or steamed vegetables.
Nutrition Facts
Calories |
1441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.8 g | 75% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 342 mg | 114% | |
| Sodium | 312 mg | 14% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 8.7 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 1361 mg | 105% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 964 mg | 21% | |
*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.
