Prep time: 20 minutes
Cook time: 30 minutes
Serves: 4-6
Call me a recluse, but I had no idea gluten-free gnocchi existed. I suppose I should have guessed that in today’s world, it would… but, I’m not usually a pasta eater so I guess I didn’t really have a reason to look for it. Then back in April, I was in Prince Edward County for work & my lovely Italian friend, Lisa, introduced me to gluten-free gnocchi. My world changed that day.
Growing up, I LOVED pasta. What kid doesn’t? But as I got older, I was diagnosed with lymphocytic colitis & a pretty severe gluten intolerance. That’s when I realized gluten does not love me back. Sad. So when Lisa made an incredible gluten-free gnocchi dish, it felt like a new world of culinary endeavors was introduced to me. It was just as satisfying as your traditional wheat pasta, dare I say maybe even more?
If you’re looking for something to fulfill that occasional pasta craving, this recipe is for you. And here’s another bonus: it’s low FODMAP (minus one ingredient). The garlic-infused olive oil was the perfect addition to enjoy a low FODMAP pasta while still getting to experience that delicious garlicky flavor so many of us love.
Enjoy. xo.
low-FODMAP considerations:
Garlic: Unfortunately, garlic & onions are both high FODMAPs. This was the biggest disappointment for me when I was following the diet. However, garlic-infused olive oil is considered low-FODMAP, which is an excellent hack when you really want that garlic addition. If you’re not low FODMAP & don’t have this oil, just use your traditional olive oil & add 1 tsp of garlic powder in with the other ingredients.
Onions: You’ll notice that I used one shallot in the recipe. Sometimes, shallots are easier for people to digest than white or red onions, this is something I’m personally testing. If you’re not following the protocol, enjoy the onion flavor! If you are, it’s easy to omit & won’t take away from the recipe too much.
Pesto: I used Laura Wright’s pesto recipe which does include garlic cloves. If you’d like to follow this recipe, omit the garlic cloves & add 2 Tbsp of garlic-infused olive oil, then finish off the remaining amount of olive oil with your traditional EVOO. This will add some garlic flavor but not overpower it.
Polish Sausages: If you use Teton’s Polish Sausages, you’ll see that there is a small amount of garlic powder in the ingredients. If you’re following a tight low FODMAP regimen, I’d recommend trying Bilinski’s Classic Sage Breakfast Sausage (great any time of day); these are 100% low FODMAP.
how to customize this recipe
Switch the vegetables: I’ve made this recipe many times, with different veggies at every dish. If you don’t have broccoli, mushrooms, or leeks, you can easily swap these for something else in your fridge. I’ve used red cabbage, bell peppers, zucchini, and carrots – it’s delicious every time.
Dairy: If you enjoy burrata, then I highly recommend not skipping this ingredient. However, shaved parm as a garnish is a great choice too, or you can omit dairy completely.
Gluten or no gluten: If you’re sticking to the gluten-free route, be sure to check your labels. Gnocchi is typically made with potatoes, but that doesn’t make it gluten-free. Wheat is often added as a binder. You’ll want to ensure the label specifically says gluten-free. I have found a few options at select stores like Whole Foods, Trader Joe’s, and local co-ops. If gluten isn’t a concern, don’t worry about this!
ingredients
1 (16-oz.) pkg. Uncooked gluten-free potato gnocchi
3 Tbsp. garlic-infused extra-virgin olive oil
1 tsp dried basil
1 tsp dried rosemary
¾ tsp sea salt
cracked pepper
fresh basil, to garnish
1 (10oz.) pkg. of Teton’s Cooked Uncured Polish Sausages, sliced into 0.5 in rounds
1 medium head of broccoli, chopped
¾ c oyster mushrooms, chopped
â…“ c leeks, chopped
1 medium shallot, sliced
¾ c homemade pesto – I used this recipe by The First Mess
8 oz. burrata cheese (optional)
steps
Preheat oven to 425ºF.
Line a large baking sheet with parchment paper.
Chop broccoli, mushrooms, leeks, & onion (if using) to your desired size.
Place chopped veggies in a medium bowl, drizzle with olive oil, then season with basil, rosemary, salt, & pepper; gently toss to coat.
Cut sausages to your desired size, add them to the bowl, followed by the gnocchi.
Toss everything together one final time then lay the mixture on your sheet pan.
Bake for 30 minutes, tossing everything once halfway through.
While the gnocchi is cooking, prepare the pesto. You can find the steps here. Place in the fridge until the gnocchi is ready.
Remove the baking sheet from the oven. Add your pesto straight to the pan (be careful not to burn yourself) & thoroughly toss everything together, mixing the pesto throughout.
Divide into your serving bowls, & pair with 1/2 a burrata cheese ball, if preferred.
Top with fresh lime juice & enjoy!
gluten-free sheet pan pesto gnocchi
Ingredients
- 1 16-oz. pkg. uncooked potato gnocchi, gluten-free (check labels)
- 3 Tbsp. garlic-infused extra-virgin olive oil
- 1 tsp dried basil
- 1 tsp dried rosemary
- ¾ tsp sea salt
- cracked pepper
- fresh basil, to garnish
- 1 10oz. pkg. of Teton’s Cooked Uncured Polish Sausages, sliced into 0.5 in rounds
- 1 medium head of broccoli, chopped
- ¾ c oyster mushrooms, chopped
- â…“ c leeks, chopped
- 1 medium shallot, sliced
- ¾ c homemade pesto – recipe linked above
- 8 oz. burrata cheese, optional
Instructions
- Preheat oven to 425ºF.
- Line a large baking sheet with parchment paper.
- Chop broccoli, mushrooms, leeks, & onion (if using) to your desired size.
- Place chopped veggies in a medium bowl, drizzle with olive oil, then season with basil, rosemary, salt, & pepper; gently toss to coat.
- Cut sausages to your desired size, add them to the bowl, followed by the gnocchi.
- Toss everything together one final time then lay the mixture on your sheet pan.
- Bake for 30 minutes, tossing everything once halfway through.
- While the gnocchi is cooking, prepare the pesto. You can find the steps here. Place in the fridge until the gnocchi is ready.
- Remove the baking sheet from the oven. Add your pesto straight to the pan (be careful not to burn yourself) & thoroughly toss everything together, mixing the pesto throughout.
- Divide into your serving bowls, & pair with 1/2 a burrata cheese ball, if preferred.
- Top with fresh lime juice & enjoy!
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