Method

Boil the kettle. Place the spinach in a large bowl and pour boiling water over it. Leave for 2 mins until wilted, then drain thoroughly. Leave to cool, then wrap a clean tea towel around the spinach. Hold it over the sink and squeeze out as much water as possible. Finely chop.

Place the spinach, parsley, garlic oil, gluten free flour, eggs, cheese and a generous grating of nutmeg into a large bowl and season with salt and pepper. Use a fork to stir very thoroughly until everything is completely mixed. Using wet hands, form the mixture into walnut-size balls. Place on a large plate or tray and refrigerate for at least 30 mins.

When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.

Recipe from Good Food magazine

Ingredients

200g young spinach, washed

small handful parsley leaves, finely chopped

1 tbsp garlic infused oil

85g gluten free plain flour

2 eggs

100g freshly grated vegetarian Parmesan-style cheese, plus extra to serve

freshly grated nutmeg

olive oil and rocket, to serve

Low FODMAP Recipe

Gluten free Spinach & Parmesan gnocchi

Low FODMAP RecipesIBS SanoIBS HealthSearchRecipes
Share on FacebookShare on TwitterShare on TumblrShare on LinkedIn

IBS-Health.com Websites

IBS Sano    IBS Health    IBS Curo     IBS Shop    IBS Advice