Low Sodium Tomato Gnocchi

Discover the comforting flavors of Italy with this Low Sodium Tomato Gnocchi recipe—a perfect choice for those looking to reduce salt without sacrificing taste. This homemade, pillowy gnocchi is made from tender russet potatoes and paired with a rich, unsalted tomato sauce infused with fresh garlic, fragrant basil, and a hint of oregano. The sauce is gently simmered with olive oil for a naturally robust flavor, while the gnocchi is cooked until perfectly soft and tossed to soak up every bite of savory goodness. With optional unsalted Parmesan for a touch of creaminess, this dish is a heart-healthy, low-sodium alternative to traditional recipes, without compromising on satisfaction. Ideal for a cozy dinner, this recipe is a surefire way to make an impressive yet nutritious Italian meal at home.

Nutriscore Rating: 79/100

Prep Time:40 mins

Cook Time:30 mins

Total Time:70 mins

Servings: 4

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)

Directions

Step 1

Wash and peel the russet potatoes. Cut them into evenly sized chunks and place them in a pot of cold water.

Step 2

Boil the potatoes over medium-high heat until tender (about 15-20 minutes). Drain and let cool slightly.

Step 3

Using a potato ricer or fork, mash the potatoes until smooth and let them cool completely.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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).

Step 9

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.

Step 10

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.

Step 11

Toss the cooked gnocchi gently in the tomato sauce. Garnish with the remaining chopped basil and sprinkle with unsalted Parmesan cheese, if desired.

Step 12

Serve hot and enjoy your homemade low-sodium tomato gnocchi!

Nutrition Facts

Serving size	(1541.2g)

Amount per serving	% Daily Value*
Calories	2244.2

Total Fat 54.8g	0%
Saturated Fat 17.4g	0%
Polyunsaturated Fat 4.6g
Cholesterol 231.4mg	0%
Sodium 335.0mg	0%
Total Carbohydrate 362.8g	0%
Dietary Fiber 24.9g	0%
Total Sugars 22.4g
Protein 77.5g	0%

Vitamin D 53.8IU	0%
Calcium 905.7mg	0%
Iron 22.6mg	0%
Potassium 6483.8mg	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: 21.9%

Protein: 13.8%

Carbs: 64.4%