Low Sodium Tomato Gnocchi
Delight in the comforting flavors of this Low Sodium Tomato Gnocchi, a healthier twist on the classic Italian dish. Made from pillowy, homemade potato gnocchi and paired with a vibrant, no-salt-added tomato sauce infused with fresh garlic, basil, and a hint of oregano, this recipe is perfect for those watching their sodium intake without compromising on taste. The gnocchi is light yet satisfying, crafted from just three simple ingredients: russet potatoes, flour, and an egg. The flavorful tomato sauce comes together quickly with pantry staples, making it an excellent weeknight dinner option. Serve this dish with a sprinkle of unsalted Parmesan cheese for added richness and savor each bite of this wholesome, low-sodium delight. Perfect for a family-friendly meal or a cozy dinner for two, this recipe will soon be a go-to favorite!
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Recipe Information
Ingredients
- 2 large (about 1 pound total) Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 1 cup Unsalted Tomato puree (no salt added)
- 3 cloves (minced) Fresh garlic
- 2 tablespoons Olive oil
- 5 leaves (chopped) Fresh basil leaves
- 0.5 teaspoons Dried oregano
- 0.25 teaspoons Ground black pepper
- 0.25 cup Water
- 0.25 cup Parmesan cheese (optional, unsalted or low sodium)
Instructions
Wash and peel the russet potatoes. Cut them into evenly sized chunks and place them in a pot of cold water.
Boil the potatoes over medium-high heat until tender (about 15-20 minutes). Drain and let cool slightly.
Using a potato ricer or fork, mash the potatoes until smooth and let them cool completely.
On a clean work surface or in a large bowl, create a mound of mashed potatoes with a well in the center. Add the flour and crack in the egg into the well.
Mix the ingredients together gently using your hands or a spatula until a dough forms. Be careful not to overwork the dough—it should be soft but not sticky.
Divide the dough into four portions. Roll each portion into a long rope about 1/2 inch in diameter. Use a knife or bench scraper to cut the ropes into 1-inch pieces.
If desired, gently roll each piece over the back of a fork to create ridges (optional). Place the prepared gnocchi on a floured surface or tray to avoid sticking.
Bring a large pot of water to a boil. While waiting, begin preparing the sauce: Heat olive oil in a skillet over medium heat and sauté the minced garlic until fragrant (about 1-2 minutes).
Add the unsalted tomato puree, water, dried oregano, black pepper, and half of the chopped basil to the skillet. Stir well and let simmer for 10-15 minutes. Taste and adjust seasonings as desired, keeping in mind the low-sodium requirements.
Once the water is boiling, add the gnocchi in batches. Cook until they float to the top (about 2-3 minutes), then remove them with a slotted spoon.
Toss the cooked gnocchi gently in the tomato sauce. Garnish with the remaining chopped basil and sprinkle with unsalted Parmesan cheese, if desired.
Serve hot and enjoy your homemade low-sodium tomato gnocchi!
Nutrition Facts
Calories |
2244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 362.8 g | 132% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 22.4 g | ||
| Protein | 77.5 g | 155% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 906 mg | 70% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 6484 mg | 138% | |
*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.
