Gluten free gnocchi with spinach, tomato and basil

Name: Gluten free gnocchi with spinach, tomato and basil
Total time: 20 min
Cuisine: Italian
Ingredients: 500g gluten free gnocchi; 2 tbsp garlic infused oil; 300g baby tomatoes, halved; 150g baby spinach; 200g tinned chopped tomatoes; 1 tsp dried oregano; 15g fresh basil, torn; 60g mature cheddar, grated

Pan crisped gluten free gnocchi in a fresh tomato and spinach sauce, ready in 15 minutes. Quick, comforting and low FODMAP.

Time20 min
LevelEasy
Costabout £1.80 a head

4 servings

Ingredients

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500 ggluten free gnocchi
2 tbspgarlic infused oil
300 gbaby tomatoeshalved
150 gbaby spinach
200 gtinned chopped tomatoes
1 tspdried oregano
15 gfresh basiltorn
60 gmature cheddargrated

Method

1
Cook the gnocchi in boiling salted water until they float, usually 2 to 3 minutes. Drain well.
3 min
2
Heat 1 tbsp garlic oil in a large frying pan over a high heat. Fry the gnocchi for 5 minutes, turning, until golden and crisp at the edges. Tip onto a plate.
5 min
3
Add the remaining oil and the baby tomatoes to the pan. Cook for 3 minutes until they start to burst.
3 min
4
Stir in the tinned tomatoes and oregano. Simmer for 4 minutes until thickened.
5
Add the spinach and gnocchi and stir until the spinach wilts and everything is hot.
6
Top with the basil and cheddar and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.