Ingredients


1 tbsp olive oil

1 red capsicum/pepper, deseeded and finely chopped

1 tbsp garlic infused oil

400g can chopped tomatoes

500g gluten free  gnocchi - click here for recipe

handful basil leaves, torn

half a 125g ball mozzarella, torn into chunks











Method


Heat grill to high. Heat the oil in a large frying pan, then soften the capsicum/pepper for 5 mins.

Stir in the garlic infused oil, then tip in the tomatoes and gnocchi, then bring to a simmer.

Bubble for 10-15 mins, stirring occasionally, until the gnocchi is soft and the sauce has thickened. Season, stir through the basil, then transfer to a large ovenproof dish.

Scatter with the mozzarella, then grill for 5-6 mins until the cheese is bubbling and golden.


Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Gnocchi & tomato bake