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Low FODMAP - Gnocchi with lemon & chive pesto


1 tbsp garlic infused oil

small bunch parsley, finely chopped

small bunch chives, snipped

2 tbsp toasted pine nuts, roughly chopped

2 tbsp grated parmesan, or vegetarian alternative, plus extra for serving

zest and juice 1 lemon

4 tbsp olive oil

500g pack gluten free gnocchi or gluten free penne


Place the garlic oil, herbs, pine nuts, cheese and lemon zest in a small bowl, season well, then stir in the olive oil and lemon juice. Set aside.

Cook the gluten free gnocchi in a pan of salted boiling water following pack instructions, then drain well.

Tip into a serving bowl and toss through the pesto. Serve with extra grated Parmesan, if you like.

Recipe from Good Food magazine

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