Name: Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 17.6-ounce package Le Veneziane Gluten-Free Potato Gnocchi; ¼ cup Garlic-Infused Oil (made with olive oil), divided; 2 pints cherry or grape tomatoes; ½ cup chopped scallions (green parts only); ½ teaspoon kosher salt, plus extra; Freshly ground black pepper; 2 cups arugula; 1 cup fresh basil leaves; 1 tablespoon lemon juice, red wine vinegar, or balsamic vinegar; ¼ cup grated Parmesan cheese

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The Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula is the weeknight dinner your taste buds have been secretly craving. In just about half an hour, golden potato gnocchi crisp beautifully in the oven while juicy tomatoes burst and caramelize, all tossed with lively greens, basil, and a sunshine-bright drizzle. With every forkful, you’ll savor a harmony of textures and garden-fresh flavors—proof that hearty comfort food can be light, colorful, and friendly for sensitive tummies. This dish will become your go-to for lazy evenings or spontaneous gatherings alike.

Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of fresh, wholesome ingredients to pull off a meal that feels like a celebration on a plate. Each component brings a little something special—plush gnocchi, vibrant cherry tomatoes, and peppery greens create layers of flavor and color you just can’t fake.

Le Veneziane Gluten Free Potato Gnocchi (1-pound/455g): These pillowy gnocchi are magic in the oven, achieving a crispy edge while staying soft inside.
Garlic-Infused Olive Oil (¼ cup, divided): The garlic flavor infuses the dish without FODMAPs—plus, the oil helps everything roast up golden.
Cherry or Grape Tomatoes (2 pints/680g): Little tomatoes burst and caramelize, adding sweet, juicy pops to each bite.
Chopped Scallions, Green Parts Only (½ cup/32g): These offer gentle onion flavor while keeping the dish low FODMAP.
Kosher Salt (½ teaspoon, plus more): Essential for heightening all the other flavors—taste and adjust as you go.
Freshly Ground Black Pepper: There’s nothing like a shower of freshly cracked pepper for that finishing zing.
Arugula (2 cups/40g): Peppery and vibrant, arugula tosses in at the end for a burst of color and freshness.
Fresh Basil Leaves (1 cup/15g): Fragrant basil brings summery, herbal notes that tie the whole dish together.
Lemon Juice or Vinegar (1 tablespoon): The acidity sparkles and brightens everything—choose the vinegar you love best.
Grated Parmesan (¼ cup/25g, optional): Just a dusting adds salty richness—skip for dairy-free, or pile high if you love cheese.

How to Make Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula

Step 1: Prep Your Oven and Pan

Start by positioning a rack in the middle of your oven and preheating it to 425°F (220°C). A half-sheet pan works perfectly for this recipe—it gives everything room to roast and caramelize, not steam. Don’t skip preheating; that high heat is key for crisping up the gnocchi and bursting the tomatoes beautifully.

Step 2: Toss Everything for Roasting

Scatter the gnocchi right onto your sheet pan, drizzle with about 3 tablespoons of the garlic-infused oil, and toss until every piece is coated. Add your tomatoes and chopped scallion greens, spread them into a single layer, and season with kosher salt and plenty of cracked black pepper. The more evenly you spread things, the better the roast!

Step 3: Roast to Golden Perfection

Slide the tray into your hot oven and roast for 25 to 30 minutes. You’ll know it’s ready when the tomatoes have split and softened, and the gnocchi have developed delicious browned edges. If you’re unsure, taste a gnocchi—it should be just crisp on the outside and tender in the middle. Meanwhile, in a mixing bowl, combine your arugula, basil, lemon juice or vinegar, and the remaining tablespoon of garlic oil. Toss well, seasoning lightly with salt and pepper for a punchy, bright salad topping.

Step 4: Finish with Greens and Cheese

As soon as the roasted gnocchi and tomatoes come out of the oven, scatter all your tossed greens directly over the hot pan. Not only does this wilt the arugula just enough, but it also lets the dressing mingle with the savory bits on the tray. Toss gently so everything is coated, then finish with a generous sprinkle of grated Parmesan if you’re in the mood. Serve the Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula immediately, while the contrasts are perfect!

How to Serve Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula

Garnishes

You can’t go wrong with a flurry of extra fresh basil leaves or a few shreds of sharp Parmesan on top. A squeeze of lemon adds a final hint of brightness, and a drizzle of good olive oil makes everything shine. For a pop of color, toss a few microgreens or paper-thin radish slices on just before serving.

Side Dishes

This dish is a star all on its own, but it loves company, too! Serve it alongside a simply dressed leafy salad, steamed green beans, or even a bowl of homemade low FODMAP vegetable soup. Warm gluten-free rolls or garlic-infused focaccia are pure comfort for sopping up every drop of tomatoey goodness.

Creative Ways to Present

The colors beg to be shown off! Try serving the Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula family style on a big white platter, or pile it in individual shallow bowls for restaurant-worthy flair. For a party, spoon little portions onto crostini for a one-bite appetizer that’ll disappear in seconds.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extras, let them cool completely before transferring to an airtight container. Refrigerate for up to three days—the flavors actually deepen overnight, making tomorrow’s lunch something to get excited about.

Freezing

Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula isn’t the best candidate for freezing, since the delicate greens and tomatoes can lose texture. If needed, freeze only the roasted gnocchi and tomatoes (without the greens), then stir in fresh basil and arugula after reheating.

Reheating

For the best texture, spread leftovers on a sheet pan and reheat in a hot oven (400°F/200°C) until warmed through and a little crisped up again. The microwave works in a pinch but skip the arugula until serving so it stays bright and fresh.

FAQs

Is this recipe suitable for a vegan diet?

Absolutely! Just skip the Parmesan or use your favorite plant-based cheese alternative. The Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula still packs loads of flavor from the roasted veggies and herbs.

Can I use homemade gnocchi in this recipe?

You sure can! Just make sure your gnocchi dough ingredients are also low FODMAP if that matters to you. Homemade gnocchi can roast up gorgeously—just keep an eye on them so they stay golden, not dry.

What should I do if I can’t find garlic-infused oil?

If garlic-infused oil isn’t available, you can make your own by gently warming olive oil with a few smashed garlic cloves, then straining the garlic out. This gives you all the savory flavor with none of the FODMAPs.

How can I make it more filling?

You can add grilled low FODMAP chicken, seared shrimp, or even roasted tofu. Another option is to toss in extra greens or steamed veggies for bulk and nutrition—this is one flexible meal!

Why roast the gnocchi instead of boiling?

Roasting transforms gnocchi! They get irresistibly crisp outside while staying pillowy inside. Plus, all the flavors of the tomatoes and scallions concentrate, making every bite of Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula utterly craveable.

Final Thoughts

If you’re ready to fall in love with an easy, feel-good meal that pleases everyone at the table, Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula is about to become a favorite in your kitchen too. Dig in, savor every color and flavor, and let this simple dish brighten up your dinnertime routine!

Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula Recipe

★★★★★

4.7 from 19 reviews

Author: Jack
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

This Low FODMAP Roasted Gnocchi with Tomatoes, Basil & Arugula is a delightful gluten-free dish that combines the flavors of roasted gnocchi, burst tomatoes, fresh herbs, and tangy dressing for a satisfying meal.

Instructions

Preheat: Position rack in middle of oven. Preheat oven to 425°F (220°C). Have a half-sheet pan ready to use.
Prepare Gnocchi: Scatter the gnocchi on the pan, drizzle with 3 tablespoons of oil, toss well to coat. Add tomatoes and scallion greens, spread out evenly. Season with salt and pepper.
Roast: Roast for 25-30 minutes until tomatoes burst and gnocchi forms a crust.
Prepare Greens: In a bowl, combine arugula, basil, lemon juice/vinegar, remaining oil, salt, and pepper; toss well.
Finish: Remove from oven, add greens and dressing to the gnocchi, toss. Sprinkle with Parmesan if desired. Serve hot.

Notes

This dish is best served immediately to enjoy the flavors and textures at their peak.
Adjust seasoning to taste with additional salt and pepper, if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting
Cuisine: Italian