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Low FODMAP gnocchi with spinach pesto on a plate

Low FODMAP gnocchi with spinach pesto and goat cheese


  • Author: Karlijn
  • Total Time: 40 min
  • Servings: 4 1x
  • Diet: Vegetarian

Description

A delicious vegetarian Christmas recipe: low FODMAP gnocchi with spinach pesto, oyster mushrooms and goat cheese. Gluten-free and low lactose.


Ingredients

Scale
  • 800 g (28 oz) gluten-free gnocchi
  • 600 g (21 oz) oyster mushrooms
  • A splash of olive oil with truffle aroma
  • 40 g (1.4 oz) grated goat cheese
  • A handful of chopped walnuts, for garnish
  • A handful rocket lettuce, for garnish

For the spinach pesto

  • 9 handfuls of fresh spinach (about 300 gram / 10.6 oz)
  • 90 g (3.1 oz) pine nuts
  • 56 tbsp olive oil
  • 3 tbsp lemon juice
  • 120 g (4.2 oz) parmesan cheese

Instructions

  1. Make the pesto by putting the spinach, pine nuts, olive oil, lemon juice and parmesan cheese together in a bowl and make this into a pesto with an immersion blender of in a food processor. Taste and season with pepper, salt and optionally some extra lemon juice. Add some extra olive oil if you find the pesto too dry.
  2. Clean the oyster mushrooms and cut them into pieces.
  3. Heat some olive oil with truffle aroma in a pan and fry the oyster mushrooms until they darken.
  4. Boil the gnocchi according to the instructions on the package.
  5. Add the spinach pesto to the oyster mushrooms and fry for 2 minutes. Taste and season with pepper, salt and optionally some extra lemon juice.
  6. Divide the rocket lettuce over 4 plates and put the gnocchi on top. Divide the sauce over the plates. Top with grated goat cheese, chopped walnuts and some drops of truffle oil.
  • Prep Time: 40 min
  • Category: Dinner
  • Method: Frying
  • Cuisine: Italian

Keywords: low FODMAP christmas recipe, low FODMAP gnocchi, low FODMAP gnocchi with spinach pesto, gnocchi with spinach pesto