
Fried gnocchi with pesto
I love spending time in the kitchen and to make meals from-scratch. But sometimes I do miss it to simply open a jar of pesto and make a simple pasta without thinking.
I have only found one ready-made pesto in the Netherlands that is low FODMAP. Therefore I usually make low FODMAP pesto from scratch, using this recipe.
If you want to make this recipe vegan, you can leave the cheese out or replace it with a tablespoon of nutritional yeast.
With only six ingredients, this is a very simple vegetarian recipe. Gnocchi fills you up a lot, so even with only a few ingredients this is a filling meal.
Love gnocchi just as much as I do?
Give the other gnocchi recipes on the blog a try too:
Will you let me know if you make my fried gnocchi with pesto? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen

Fried gnocchi with pesto
- Total Time: 10 mins
- Servings: 2 1x
Description
A fast fried gnocchi with pesto. This recipe is low FODMAP, gluten-free and vegetarian and is easy to make with a ready-made basil paste.
Ingredients
- 400 g low FODMAP gnocchi (Schär’s gnocchi is low FODMAP)
- 200 g canned mushrooms (Oyster mushrooms are also low FODMAP)
- 1 red bell pepper
- 2 tbsp low FODMAP pesto (click for the recipe)
- 2 tsp pine nuts
- Grated cheese to taste
Instructions
- Drain the mushrooms and rinse them well. Cut the bell pepper into pieces.
- Make the low FODMAP pesto with this recipe.
- Heat some olive oil in a pan and fry the vegetables for a few minutes until they have softened. Add the gnocchi and fry for a few minutes. Add 2 tbsp pesto and stir well. Taste and season with pepper and salt.
- Divide the gnocchi over two plates. Garnish with pine nuts and grated cheese to taste.
- Prep Time: 10 mins
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