Low FODMAP and Gluten Free Recipe - Carrot gnocchi with coriander pesto
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Ingredients


For the pesto

30g/1oz fresh coriander

1 tbsp garlic infused oil

1 tbsp toasted pine nuts

1-2 tbsp extra-virgin olive oil

freshly ground black pepper

For the gnocchi

200g/7oz cooked potato, mashed

200g/7oz cooked carrots, mashed

1 free-range egg

150g/5½oz gluten-free flour mix

2 tbsp finely grated cheese, such as parmesan or cheddar

pinch nutmeg (optional)


Recipes Recipes
*We recommend the help  of a registered dietician

Method


For the pesto, wash the coriander leaves under the tap and dry them on a tea towel or in a salad spinner. Add the coriander leaves to a food processor with the garlic infused oil, toasted pine nuts and olive oil.

Add a twist of black pepper and then blend to a paste. You may need a little more olive oil to make it smooth. Spoon into a jar and store in the fridge until needed.

Preheat the oven to 200C/400F/Gas 6. Prick  baking potatoes all over with a fork and place in the oven to bake for 1-1½ hours. (Oven timers are great if you’re at work – put the potatoes in the cold oven in the morning and set it to come on 90 minutes before you get home.)

If you are using leftover baked potatoes, they will need to be warmed up again or the gnocchi will taste doughy - put them into a warm oven for 10 minutes or microwave on high for 30 seconds.

If you are using freshly baked potatoes allow them to cool enough to be handled safely and then slice them in half and scoop out the flesh into a large bowl. Add cooked carrot at this point.

Mash the cooked potato with a masher or a large fork, until it is smooth. Add the egg, gluten free flour, grated cheese, black pepper and nutmeg to the bowl and mix together with your hands until you have a smooth dough. If the dough is sticky you can add more gluten free flour – it should feel like play dough.

Divide the dough into four balls. On a lightly floured surface or table roll the potato dough into a long sausage and then, using a table knife cut it into 15 x 2cm/1in pieces.

Press each gnocchi with a fork to make a ridged pattern (this helps them cook and also helps sauce stick to them). Repeat with the rest of the dough.

Bring a large pan of water to the boil with a pinch of salt. Place 10 gnocchi at a time carefully into the water and boil for about 30 seconds - the gnocchi will rise to the surface of the water when they are cooked.

Remove the gnocchi from the water with a slotted spoon into a warmed bowl and stir in a teaspoonful of the pesto.

Add another batch of gnocchi to the pan of water and repeat until all of the gnocchi are cooked. Serve immediately with a green salad.

 

Recipe adapted from: Good Food