Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

This is a low sodium recipe.

GERD / Acid Reflux
No specific GERD triggers.

Gluten Sensitivity
This recipe is NOT safe for those who are sensitive to gluten.


"Not presume to dictate, but broiled fowl and mushrooms - capital thing!"
-Charles Dickens, Author

The refrigerator light goes on...

This recipe is a little richer than some of the other gnocchi recipes on the Dr. Gourmet website. The parmesan adds a smooth and creamy flavor that goes well with almost any sauce. The flavor's so rich and sweet that they almost don't need any sauce, but they are perfect with a fresh tomato sauce.


Low Sodium Parmesan Gnocchi

Servings: 2 | Serving size: 10-15 gnocchi

Cooking Time: 45 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

Leftovers are fair at best. I have kept the uncooked gnocchi refrigerated overnight but they are not as good as when fresh.

Serve with the sauce from Fettuccine Alfredo, or Dill Pesto, or Tomato Sauce, or Low-Acid Tomato Sauce, or Vodka Cream Sauce.


Serve with Roasted Beets or Parmesan Squash. or Green Beans in Walnut Vinaigrette

10 ounces Yukon Gold potatoes
2 Tbsp all purpose white flour
1 ounce Parmigiano-Reggiano
3 Tbsp whole wheat flour
1 large egg
1/8 tsp salt
1/8 tsp ground black pepper
4 quarts water

Place a steamer basket in a large sauce pan. Add about 1 1/2 cups water and set the pan over high heat. Steam the cubed potatoes until very tender (about 20 minutes). Remove the steamer basket and allow the potatoes to cool until they are no more than warm to the touch.

Force all of the steamed potatoes through a potato ricer into a large mixing bowl. (If you don't have a potato ricer, the potatoes must be chopped until there are no lumps. Do not over mash them or the gnocchi will be pasty.)

Add the all purpose flour and the parmesan cheese to the potatoes with the egg, salt and black pepper. Mix together using a fork. The mixture will take on a crumbly consistency. Add 1 tablespoon of whole wheat flour and blend well.

Knead the dough gently until all the flour is blended in. Stop kneading when the flour is incorporated.

After the dough is smooth, cut it into 2 equal pieces. Place two tablespoons of the whole wheat flour on a cutting board and roll each piece of dough into a rope about as big around as your thumb.

Cut the ropes in 1/2 inch pieces (about ten per roll) and then roll the dumpling over the tines of a fork to shape the ridges of the gnocchi.

Boil at least 4 quarts of water and add the gnocchi no more than 2 servings at a time (20 gnocchi).

As they float to the top of the water, they are done. Remove them and add to prepared sauce.

Nutrition Facts

Serving size: 10-15 gnocchi

Servings: 2

Amount Per Serving

Calories 279 Calories from Fat 58
% Daily Value
Total Fat 7g 10%
    Saturated Fat 3g 16%
    Monounsaturated Fat 2g
    Trans Fat 0g
Cholesterol 115mg 38%
Sodium 413mg 17%
Total Carbohydrates 43g 14%
    Dietary Fiber 4g 17%
    Sugars 2g
Protein 13g
Vitamin A 4% Vitamin C 17%
Calcium 20% Iron 10%
Vitamin K 4 mcg Potassium 551 mg
Magnesium 65 mg