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Low FODMAP and Gluten Free Recipe - Gnocchi with roasted vegetables

Ingredients


For the gnocchi

3-5 large baked potatoes (can be leftovers), halved and potato scooped out (you will need about 400g/14oz cooked potato)

1 free-range egg

150g/5½oz gluten-free flour

2 tbsp finely grated cheese, such as parmesan or cheddar

pinch nutmeg (optional)

For the vegetables

½ pumpkin, peeled and cut into 3cm/1¼in chunks

½ eggplant, cut into 3cm/1¼in chunks

1 zucchini, cut into 3cm/1¼in chunks

1 red pepper, deseeded and cut into strips

3 tbsp olive oil

To finish

12 tbsp grated Parmesan or vegetarian alternative

2 tbsp roughly chopped basil


Method


Preheat the oven to 200C/400F/Gas 6. Place the vegetables in a large roasting tin and drizzle with with the olive oil. Roast in the oven for 20 minutes, or until soft and golden-brown. Set aside.

Preheat the oven to 200C/400F/Gas 6. Prick the 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 kids can scoop out the flesh into a large bowl. Add any cooked squash or carrot if you are making the orange option.

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.. Add another batch of gnocchi to the pan of water and repeat until all of the gnocchi are cooked.

Add the gnocchi to the vegetables in an oven dish, then top with Parmesan and bake for 5 mins, then serve immediately with a green salad.


Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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