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My Gluten Free Cheesy Gnocchi and Spinach Bake Recipe (low FODMAP)

Servings 0

Ingredients

  • 500g gnocchi I use fresh gnocchi from Asda that's gluten free usually
  • 400g chopped tomatoes you could use pasatta here too
  • garlic infused oil for cooking the gnocchi initially and to drizzle into the sauce
  • 2 1/2 tsp mixed herbs or herbs de provence
  • 1 tbsp basil puree
  • 3-4 handfuls of spinach
  • 125g cheese grated (dairy free or lactose free if necessary)
  • 2-3 tbsp mascarpone / soft cheese optional, (dairy free soft cheese or lactose free mascarpone if necessary)
  • fresh chives chopped
  • salt and pepper

Instructions

  • Preheat your oven to 200C.
  • Add a little garlic infused oil to your frying pan and add the gnocchi. Allow to cook for a few minutes.
  • Add in your chopped tomatoes followed by your mixed herbs and basil puree. Mix it all in. (If you want an even saucier bake, you might like to add a little extra chopped tomatoes or pasatta at this stage but that's optional and less advisable for low FODMAP)
  • Once your tomato sauce is hot in your pan, add your spinach and allow it to wilt down. Season with salt and pepper.
  • Get out an oven proof dish and spoon in your gnocchi and sauce into the dish. You can add a little bit of the grated cheese as you go, but leave most of it for the top!
  • Cover the top with your grated cheese and dollop your soft cheese randomly on top too.
  • Place in the oven for about 10 - 15 minutes until the cheese is all melted and going a little golden.
  • Remove from the oven and serve with freshly chopped chives and fresh basil leaves on top. Enjoy!

Notes

This serves 2-4 people depending on how hungry you are. We usually have a small portion of this alongside lots of salad too to ensure I don't have too much tomato for FODMAP purposes.