Low Sodium Ricotta Gnocchi with Marinara

Total time55 min

Prep time30 min

Cook time25 min

Low Sodium Ricotta Gnocchi with Marinara

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Ingredients

4 servings

For the gnocchi

2 cups (16 oz) whole-milk ricotta cheese
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½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
1 cup all-purpose flour, plus more for dusting
½ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp freshly ground black pepper
⅛ tsp freshly grated nutmeg

For the marinara

2 tbsp olive oil
4 cloves garlic, thinly sliced
¼ tsp red pepper flakes
1 can (28 oz) crushed tomatoes
½ tsp sugar
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
4–5 fresh basil leaves, torn

For boiling

1 tbsp salt, for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

freshly grated parmesan cheese, for serving (optional)
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
fresh basil leaves, for serving (optional)

Instructions

1
Line a baking sheet with paper towels. Spread the ricotta in an even layer over the towels and press another layer of paper towels on top. Let it sit for 5 minutes, then transfer the drained ricotta to a large mixing bowl. This step removes excess moisture and is the most important factor in keeping the gnocchi tender rather than dense.
2
Add the Parmesan, salt, black pepper, and nutmeg to the ricotta and stir to combine. Add the flour and fold gently with a spatula until a soft, slightly sticky dough just comes together — stop as soon as no dry flour remains. The dough should hold its shape when scooped but feel tacky; do not knead or overwork it.

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