Low Sodium Gnocchi with Tomato Sauce
Indulge in the comforting simplicity of Low Sodium Gnocchi with Tomato Sauce, a heart-healthy twist on the classic Italian favorite. Crafted with tender russet potatoes and just a handful of kitchen staples, this homemade gnocchi is soft, pillowy, and lower in sodium, making it perfect for those watching their salt intake. The gnocchi is beautifully paired with a savory tomato sauce made from unsalted crushed tomatoes, fresh garlic, and fragrant basil, allowing the natural flavors to shine through without overwhelming your palate. Ready in just over an hour, this wholesome dish is ideal for an impressive weeknight dinner or a special occasion meal. Finish with a light sprinkle of grated Parmesan cheese to elevate the flavors, and enjoy a gourmet experience that’s as nutritious as it is delicious.
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Ingredients
- 2 large Russet potatoes
- 1.5 cups All-purpose flour
- 1 large Egg
- 2 tablespoons Olive oil
- 2 Garlic cloves, minced
- 1 can (28 ounces) Crushed tomatoes, unsalted
- 0.5 cup Fresh basil, chopped
- 0.5 teaspoon Black pepper
- 0.25 cup Parmesan cheese, grated
- 1 large pot full Water
Directions
Step 1
Start by boiling the potatoes: Place the unpeeled potatoes in a large pot filled with water. Bring to a boil and cook until tender, about 20 minutes.
Step 2
Once the potatoes are cooked, drain them and let them cool slightly. Peel the skins off while they're still warm.
Step 3
Pass the peeled potatoes through a potato ricer or mash them with a fork until smooth and lump-free. Allow them to cool completely.
Step 4
On a clean surface, spread the cooled mashed potatoes and create a well in the center. Add the flour and the beaten egg to the well.
Step 5
Gently fold the ingredients together using a spatula or your hands until a soft dough forms. Be careful not to over-knead.
Step 6
Divide the dough into four portions. Roll each portion into a log about 1 inch in diameter, then cut into 1-inch pieces.
Step 7
For the classic gnocchi texture, roll each piece over the back of a fork or a gnocchi board to create ridges.
Step 8
In a large pot of boiling water, cook the gnocchi in batches. They are done when they float to the surface, approximately 2-3 minutes.
Step 9
While the gnocchi is cooking, heat olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Step 10
Add the crushed tomatoes and bring to a simmer. Cook for about 10 minutes, allowing the sauce to thicken slightly.
Step 11
Stir in the chopped basil and black pepper. Adjust seasoning as needed.
Step 12
Drain the gnocchi and gently toss them in the tomato sauce until well-coated.
Step 13
Serve the gnocchi hot, garnished with freshly grated Parmesan cheese.
Nutrition Facts
| Serving size | (5588.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1869.4 |
| Total Fat 44.6g | 0% |
| Saturated Fat 10.7g | 0% |
| Polyunsaturated Fat 4.6g | |
| Cholesterol 239.5mg | 0% |
| Sodium 721.8mg | 0% |
| Total Carbohydrate 311.2g | 0% |
| Dietary Fiber 28.1g | 0% |
| Total Sugars 30.6g | |
| Protein 60.0g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 1081.2mg | 0% |
| Iron 26.5mg | 0% |
| Potassium 5388.3mg | 0% |
Source of Calories