Low Sodium Vegan Gnocchi with Sage Brown Butter

Total time1 hr 10 min

Prep time40 min

Cook time30 min

Low Sodium Vegan Gnocchi with Sage Brown Butter

Homemade potato gnocchi start with hot, oven-baked russet potatoes riced into a light, fluffy base, then brought together with flour, black pepper, and a whisper of fresh nutmeg into a tender dough. Rolled into ropes and cut by hand, each pillowy piece gets simmered until it floats, then finished in a skillet where vegan butter turns deep amber and fragrant, crisping fresh sage leaves and toasted pine nuts along the way. A final toss with bright lemon juice and nutritional yeast gives the dish a savory, almost cheesy depth without needing a drop of dairy. The gnocchi themselves turn irresistibly golden at the edges, soaking up all that nutty, herby richness from the pan. It's a comforting, restaurant-worthy plate that works beautifully for anyone watching their sodium intake, letting the potato, herbs, and toasted nuts do all the flavor work. Simple, satisfying, and easy to portion into four generous bowls, this is a gnocchi night you can feel good about making often.

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Ingredients

4 servings

For the gnocchi

2 lbs russet potatoes (about 3 medium)
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
1 cup all-purpose flour, plus more for dusting
1 tsp kosher 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
¼ tsp freshly grated nutmeg

For the sage brown butter

6 tbsp vegan butter
16 fresh sage leaves
2 tbsp pine nuts
2 tbsp nutritional yeast
½ tsp kosher salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
1 tbsp fresh lemon juice

For serving

flaky sea salt, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Pierce the potatoes all over with a fork and place them directly on the oven rack. Bake for 50–60 minutes, until a skewer slides through the center with no resistance.
2
While the potatoes are still hot, halve them and scoop the flesh through a potato ricer or grate it on the large holes of a box grater onto a clean work surface. Spread the riced potato out and let it steam for 2–3 minutes until no visible steam rises — dry potato makes lighter gnocchi.

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