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.
steps
Preheat oven to 425ºF.
Line a large baking sheet with parchment paper.
Chopp broccoli, mushrooms, leeks, & onion (if using) to your desired size.
Arrange gnocchi & sausages on one half of the baking sheet, with the broccoli, mushrooms, leeks, & onion on other half.
Drizzle everything with olive oil & season with basil, rosemary, salt, & pepper; gently toss to coat.
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 half burrata cheese ball, if preferred.
Top with fresh lime juice & enjoy!
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