Low Sodium Pumpkin Gnocchi
Delight your taste buds with this Low Sodium Pumpkin Gnocchi, a heart-healthy twist on a classic Italian comfort food. Made with creamy pumpkin puree, ricotta cheese, and a touch of nutmeg, this gnocchi is lightly pan-fried for a golden, crispy finish and topped with fragrant, crispy sage leaves. With no added salt, this dish relies on the natural sweetness of pumpkin and the nuttiness of unsalted Parmesan to deliver incredible flavor. Perfect for a weeknight dinner or an elegant meal, this recipe is ready in just 40 minutes and pairs beautifully with a fresh green salad or seasonal steamed vegetables. Enjoy the rich taste of homemade gnocchi while keeping your sodium intake in check!
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Ingredients
- 1 cup Pumpkin puree
- 1.5 cups All-purpose flour
- 0.5 cup Ricotta cheese
- 1 large Egg
- 0.25 teaspoon Nutmeg
- 0.25 teaspoon Black pepper
- 0.25 cup Parmesan cheese (unsalted)
- 1 tablespoon Olive oil
- 6 leaves Fresh sage leaves
Directions
Step 1
In a large mixing bowl, combine the pumpkin puree, ricotta cheese, egg, nutmeg, and black pepper. Stir until well combined.
Step 2
Gradually add the flour to the pumpkin mixture, stirring until a soft dough forms. The dough should be slightly sticky but manageable.
Step 3
Turn the dough out onto a lightly floured surface. Knead gently, adding more flour if necessary, until the dough is smooth and no longer sticky.
Step 4
Divide the dough into four equal parts. Roll each portion into a long rope, about 1/2 inch in diameter.
Step 5
Using a sharp knife, cut the ropes into 1-inch pieces. Dust the pieces lightly with flour to prevent sticking.
Step 6
Bring a large pot of water to a gentle boil over medium heat. Add the gnocchi in batches, ensuring not to overcrowd the pot.
Step 7
Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a clean plate.
Step 8
In a skillet, heat olive oil over medium heat. Add the sage leaves and cook until crispy, about 1-2 minutes. Remove the leaves and set aside.
Step 9
In the same skillet, add the cooked gnocchi and sauté lightly until they become golden brown on the outside, about 2-3 minutes.
Step 10
Sprinkle the unsalted Parmesan cheese over the gnocchi and toss well to combine.
Step 11
Serve the gnocchi warm, garnished with the crispy sage leaves. Enjoy your low sodium pumpkin gnocchi with a side of green salad or steamed vegetables.
Nutrition Facts
| Serving size | (682.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1440.9 |
| Total Fat 58.8g | 0% |
| Saturated Fat 24.5g | 0% |
| Polyunsaturated Fat 5.2g | |
| Cholesterol 342.5mg | 0% |
| Sodium 312.2mg | 0% |
| Total Carbohydrate 168.5g | 0% |
| Dietary Fiber 12.9g | 0% |
| Total Sugars 8.7g | |
| Protein 63.5g | 0% |
| Vitamin D 66.6IU | 0% |
| Calcium 1360.8mg | 0% |
| Iron 14.1mg | 0% |
| Potassium 964.0mg | 0% |
Source of Calories