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
- 5–6 tbsp olive oil
- 3 tbsp lemon juice
- 120 g (4.2 oz) parmesan cheese
Instructions
- 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.
- Clean the oyster mushrooms and cut them into pieces.
- Heat some olive oil with truffle aroma in a pan and fry the oyster mushrooms until they darken.
- Boil the gnocchi according to the instructions on the package.
- 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.
- 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