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.
Ingredients
Scale
Gnocchi:
- 17.6-ounce package Le Veneziane Gluten-Free Potato Gnocchi
- ¼ cup Garlic-Infused Oil (made with olive oil), divided
Tomato Mixture:
- 2 pints cherry or grape tomatoes
- ½ cup chopped scallions (green parts only)
- ½ teaspoon kosher salt, plus extra
- Freshly ground black pepper
Greens:
- 2 cups arugula
- 1 cup fresh basil leaves
- 1 tablespoon lemon juice, red wine vinegar, or balsamic vinegar
Optional:
- ¼ cup grated Parmesan cheese
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
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 5mg
Keywords: Low FODMAP, Roasted Gnocchi, Tomato Basil Arugula Recipe, Gluten-Free Pasta
