Low FODMAP Creamy Spinach Gnocchi
Low FODMAP Creamy Gnocchi
Rated 5.0 stars by 1 users
Servings
4-5
Prep Time
10 minutes
Cook Time
20 minutes
This Creamy Mushroom and Spinach Gnocchi is a comforting low FODMAP pasta made gentle on the stomach. Gluten-free gnocchi is coated in a silky cream sauce infused with our Essential Herbs blend for balanced flavour. Easy to make, dairy-free adaptable, and perfect for a quick, gut-friendly dinner.
Ingredients
-
2 x 400g pre-packaged potato gnocchi
- Olive oil (or oil from the roasted capsicum jar)
- 250g canned champignon mushrooms, drained, rinsed, and sliced
- 2cm piece fresh ginger, finely chopped
- 1 jar (approx. 180g) roasted capsicum, drained and chopped
-
500g skinless, boneless chicken thighs, diced (OR 1 can cannellini beans)
- 1 packet frozen spinach (approx. 250g), thawed and squeezed of excess liquid
-
25g Friendly Blends Essential Herbs
- 300ml lactose-free thickened cream
- 250ml chicken stock (or vegetable stock)
- Salt & pepper, to taste
- Optional: Fresh lemon juice or chopped herbs (parsley, basil)
Directions
- Cook gnocchi as per packet instructions. Set aside.
- Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook for 4–5 minutes until half cooked. Add mushrooms and cook for 2–3 minutes. (If using cannellini beans, add at Step 3 instead.)
Add ginger, Essential Herbs, and roasted capsicum. Sauté for 1–2 minutes until aromatic.
- Pour in cream and stock. Stir well and bring to a gentle simmer.
- Add spinach and stir through. Cook for 2–3 minutes before adding the gnocchi.
- Season with salt and pepper, then finish with lemon juice or fresh herbs if desired.
Recipe Note
Substitute with gluten-free alternatives where needed.
Swap chicken for cannellini beans to make it vegan.
Coconut cream can replace lactose-free cream if preferred.