Low Sodium Gnocchi alla Romana
Delight in the comforting flavors of **Low Sodium Gnocchi alla Romana**, a lightened-up version of the classic Italian dish that's perfect for those watching their salt intake. This recipe swaps traditional ingredients for low-sodium Parmesan and unsalted butter while maintaining the dish's signature creamy, cheesy richness. Made with semolina flour, low-fat milk, and a hint of nutmeg, these tender, golden-baked semolina rounds boast a melt-in-your-mouth texture and a subtly savory flavor. With just 20 minutes of prep and a 40-minute bake, this heartwarming, low-sodium dish is both simple to prepare and impressive enough for dinner parties. Garnish with fresh parsley for a pop of color and enjoy this guilt-free twist on an Italian favorite. Perfect for a satisfying, flavorful, and health-conscious meal!
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Ingredients
- 250 grams Semolina flour
- 1 liter Low-fat milk
- 30 grams Unsalted butter
- 1 large Egg yolk
- 80 grams Parmesan cheese, grated, low sodium
- 0.25 teaspoon Nutmeg, ground
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley for garnish (optional)
Directions
Step 1
In a medium saucepan, heat the low-fat milk over medium heat until it is just about to boil. Reduce the heat to low.
Step 2
Gradually whisk the semolina flour into the hot milk, stirring continuously to prevent lumps from forming. Continue to stir until the mixture becomes thick, about 10 minutes.
Step 3
Remove the saucepan from the heat and stir in the unsalted butter, egg yolk, 50 grams of the low sodium Parmesan cheese, nutmeg, and black pepper. Mix until well combined.
Step 4
Line a baking sheet with a piece of parchment paper. Spread the semolina mixture onto the paper, smoothing it out to create an even layer about 1/2 inch thick. Allow it to cool for about 20 minutes until firm.
Step 5
Preheat your oven to 200°C (390°F).
Step 6
Using a round cookie cutter (about 2 inches in diameter), cut out circles from the cooled semolina and place them slightly overlapping in a greased baking dish.
Step 7
Sprinkle the remaining Parmesan cheese over the top of the arranged gnocchi rounds.
Step 8
Bake in preheated oven for 20 minutes or until the top is golden and the cheese is melted and slightly crispy.
Step 9
Allow to cool slightly, garnish with fresh parsley if desired, and serve warm.
Nutrition Facts
| Serving size | (1381.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2017.2 |
| Total Fat 76.3g | 0% |
| Saturated Fat 44.1g | 0% |
| Cholesterol 394.9mg | 0% |
| Sodium 836.1mg | 0% |
| Total Carbohydrate 230.9g | 0% |
| Dietary Fiber 10.3g | 0% |
| Total Sugars 47.6g | |
| Protein 98.5g | 0% |
| Vitamin D 470.2IU | 0% |
| Calcium 2210.6mg | 0% |
| Iron 3.9mg | 0% |
| Potassium 598.3mg | 0% |
Source of Calories