By fodmapeveryday.com
Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula
Instructions
Prep:10minCook:30min
Are you a gnocchi fan? Our Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula takes advantage of a potato-based purchased gnocchi that is low FODMAP and happens to be gluten-free, too. This recipe roasts the gnocchi in the oven after a good toss in Garlic-Infused extra-virgin olive oil. The gnocchi develop a little bit of a toothsome crust but remain tender in the middle. It is now our preferred way of preparing purchased gnocchi!
Updated at: Mon, 18 Nov 2024 06:08:41 GMT
Nutrition balance score
Good
Glycemic Index
44
Low
Glycemic Load
5
Low
Nutrition per serving
Calories182.2 kcal (9%)
Total Fat15.3 g (22%)
Carbs12 g (5%)
Sugars5 g (6%)
Protein2.3 g (5%)
Sodium297.3 mg (15%)
Fiber2.7 g (10%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
![17.6- ounce (or 1-pound [455 g] package Le Veneziane Gluten Free Potato Gnocchi](https://art.whisk.com/image/upload/fl_progressive,h_48,w_48,c_fill,dpr_2.0/v1550764620/graph/fooddb/f4982a2b62108d001fc661942fa020c4.jpg){kind=small}
17.6 ounceGluten Free Potato Gnocchi
¼ cupGarlic-Infused Oil
made with olive oil, divided
680gcherry tomatoes
or grape
½ cupscallions
chopped, green parts only
½ teaspoonkosher salt
plus extra
freshly ground black pepper
40garugula
1 cupfresh basil leaves
1 tablespoonlemon juice
red wine vinegar or balsamic vinegar
¼ cupgrated Parmesan
optional
Instructions
View on fodmapeveryday.com
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Notes
26 liked
1 disliked
Delicious
Easy
Go-to
Fresh
Under 30 minutes
