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My Smoky Bacon Gnocchi Bake Recipe (low FODMAP, dairy free option)

Here's my gluten free smoky bacon gnocchi bake recipe that's an easy peasy midweek meal! You can easily make it dairy free too.
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2 people
Calories 600kcal

Ingredients

For the crispy, herby breadcrumb top

  • 50 g grated cheddar cheese (lactose free if low FODMAP)
  • 50 g gluten free breadcrumbs (watch out for gram flour if low FODMAP)
  • 1 tbsp mixed herbs

For your sauce

  • 1 500g bag Asda fresh accidentally gluten free gnocchi (linked above)
  • 1 400g tin of tomatoes (see notes for FODMAP guidance)
  • 3 rashers smoky bacon, chopped into small pieces
  • 1 tsp smoked paprika
  • 1 tbsp garlic-infused oil (make sure it has no bits of actual garlic in it if low FODMAP)
  • 1 tsp sugar
  • big handful spinach
  • 1 tsp salt
  • 1 tbsp yoghurt, optional (dairy free if needed or lactose free if low FODMAP)

Everything else

  • fresh chives
  • half ball mozzarella, sliced

Instructions

  • Start by frying your finely diced smoky bacon in the garlic-infused oil. Make sure you cook it long enough so it goes nice and crispy and any fat is rendered.
  • Next, add your gnocchi and stir fry at a medium heat for 30 seconds, allowing it to absorb all the oil in the pan.
  • Add your smoked paprika and fry for a further 30 seconds while constantly stirring.
  • Add in your tin of chopped tomatoes, shortly followed by sugar, salt and a handful of spinach. Give it all a good mix and it's done when the spinach had completely wilted down (around 5-10 minutes)
  • Whilst that's cooking, mix all of your crispy, herby breadcrumb top ingredients together in a bowl. Set this to one side.
  • Take the sauce/gnocchi mixture off the heat. You can optionally add a tablespoon of yoghurt at this point - it just makes the sauce a little more creamy.
  • Pour your sauce/gnocchi mixture into an oven proof dish. The bigger the dish the better as you get more surface area for your crispy top!
  • Add in slices of mozzarella, followed by your breadcrumb mixture.
  • Pop in the oven for anywhere from 15-20 minutes at 200C fan. The longer the better as it usually means a crispier top! When the mozzarella is starting to look brown, that's usually when I say it's done.
  • Add some fresh chives on top, serve with some rocket and enjoy!

Notes

FODMAP info
92g is a safe serving size of tinned tomatoes during the elimination phase of the low FODMAP diet. That means you can have just under a quarter of the amount that this recipe creates as a safe serving size.
Watch out for gram flour in gluten free breadcrumbs if you're on the elimination phase or you haven't successfully reintroduced it yet.
The Asda fresh gnocchi isn't officially low FODMAP but doesn't contain any high FODMAP ingredients as far as I can see.

Nutrition

Calories: 600kcal