Low Sodium Gnocchi with Pesto

Savor the vibrant flavors of this Low Sodium Gnocchi with Pesto, a wholesome and heart-conscious twist on a classic Italian favorite. Fluffy, homemade gnocchi made from tender russet potatoes is paired with a zesty, aromatic basil pesto that skips the heavy salt without sacrificing taste. Featuring fresh ingredients like fragrant basil leaves, creamy pine nuts, and a hint of bright lemon juice, this dish is packed with natural flavor and simple elegance. Perfectly soft gnocchi are gently tossed in a velvety pesto sauce for a comforting yet sophisticated meal that’s ready in just over an hour. Whether you're looking for a healthier pasta alternative or a show-stopping vegetarian dish, this recipe is sure to impress. Pair it with a crisp green salad and enjoy a satisfying meal that’s both delicious and low in sodium!

Nutriscore Rating: 73/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

Ingredients

• 2 large Russet potatoes
• 1.5 cups All-purpose flour
• 1 large Egg
• 2 cups Fresh basil leaves
• 0.25 cup Pine nuts
• 2 large Garlic cloves
• 1 tablespoon Lemon juice
• 0.5 cup Olive oil
• 0.25 teaspoon Black pepper
• 0.5 cup Parmesan cheese

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Pierce the russet potatoes with a fork and bake them on a baking sheet for about 45 minutes or until tender.

Step 3

Allow the baked potatoes to cool slightly, then peel off the skins with a knife.

Step 4

Pass the peeled potatoes through a potato ricer or mash them onto a clean surface.

Step 5

Form a mound with the mashed potatoes, create a well in the center, and add the flour and egg.

Step 6

Using your hands, gently mix the ingredients until a soft dough forms, being careful not to overwork the dough.

Step 7

Divide the dough into four equal pieces, and on a floured surface, roll each piece into a rope about 1/2 inch thick.

Step 8

Cut each rope into 1-inch pieces and, if desired, roll each piece over a fork to create ridges.

Step 9

Bring a large pot of water to a boil and cook the gnocchi in batches. They are done when they float to the surface.

Step 10

Remove the cooked gnocchi with a slotted spoon and set aside on a plate.

Step 11

To make the pesto, combine basil leaves, pine nuts, garlic, lemon juice, and olive oil in a food processor or blender until smooth.

Step 12

Add in the black pepper and Parmesan cheese, and pulse until combined. If the pesto is too thick, add a little more olive oil.

Step 13

In a large pan, gently toss the cooked gnocchi with the prepared pesto over medium heat until heated through.

Step 14

Serve immediately with a sprinkle of Parmesan cheese or a few fresh basil leaves as garnish.

Nutrition Facts

Serving size	(1091.3g)

Amount per serving	% Daily Value*
Calories	2803.5

Total Fat 159.2g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 24.1g
Cholesterol 264.0mg	0%
Sodium 522.1mg	0%
Total Carbohydrate 282.6g	0%
Dietary Fiber 18.4g	0%
Total Sugars 9.0g
Protein 65.4g	0%

Vitamin D 53.8IU	0%
Calcium 668.0mg	0%
Iron 20.3mg	0%
Potassium 4025.5mg	0%

*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.

Source of Calories

Fat: 50.7%

Protein: 9.3%

Carbs: 40.0%