Low Sodium Spinach Gnocchi
Elevate your homemade pasta game with this flavorful and nutrient-packed Low Sodium Spinach Gnocchi recipe! Perfectly tender and made with creamy russet potatoes, vibrant fresh spinach, and just a touch of seasoning, this dish is designed to keep sodium levels low without compromising on taste. The simple dough comes together in no time and is rolled into soft, pillowy gnocchi, which can be enjoyed on its own or paired with a no-salt-added marinara sauce for a wholesome, heart-healthy meal. An optional light sauté in olive oil adds a golden crust for extra texture and richness. Ready in under an hour, this recipe is ideal for a cozy weeknight dinner or as an impressive addition to your table. Serve it warm with unsalted butter or your favorite low-sodium sauce for a dish that’s both satisfying and guilt-free!
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 3 cups Fresh spinach
- 1.75 cups All-purpose flour
- 1 large Egg
- 0.25 teaspoons Freshly ground black pepper
- 0.25 teaspoons Garlic powder
- 1 tablespoon Olive oil
- 2 tablespoons Unsalted butter (optional for serving)
- 1.5 cups No-salt-added marinara sauce (optional for serving)
Instructions
Peel and cut the potatoes into large chunks. Place them in a pot filled with water and bring to a boil. Cook until fork-tender, about 15 minutes.
Meanwhile, wash the spinach thoroughly and steam it in a large skillet with 1 tablespoon of water over medium heat until wilted. Remove from heat, squeeze out excess water, and finely chop the spinach.
Drain and mash the cooked potatoes until smooth. Allow them to cool slightly.
In a large bowl, combine the mashed potatoes, chopped spinach, flour, egg, black pepper, and garlic powder. Mix until a soft dough forms. If the dough is too sticky, add a little more flour, 1 tablespoon at a time.
Lightly flour your work surface and divide the dough into four equal portions. Roll each portion into a long, thin rope about 1/2-inch in diameter. Cut each rope into 1-inch pieces to form the gnocchi.
Optional: Use a fork to gently press down on each gnocchi piece to create ridges, which help hold sauce better.
Bring a large pot of water to a gentle boil. Add the gnocchi in small batches, cooking until they float to the surface, about 2-3 minutes. Use a slotted spoon to transfer the cooked gnocchi to a plate.
In a skillet, heat the olive oil over medium heat. Add the cooked gnocchi and sauté lightly for 2-3 minutes to add a golden crust. This step is optional but adds texture and flavor.
Serve the gnocchi immediately with optional unsalted butter or no-salt-added marinara sauce. Enjoy!
Nutrition Facts
Calories |
1804 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 267 mg | 12% | |
| Total Carbohydrate | 296.7 g | 108% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 7.5 g | ||
| Protein | 48.1 g | 96% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 240 mg | 18% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 3676 mg | 78% | |
*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.
