I was ordering more gluten free breadcrumbs from Amazon when I came across some gluten free Gnocchi. It was a little crazy that Amazon was selling it but it was $2 a package. What an amazing price. So I figured I’d learn how to make Gnocchi.
Tuscan Gnocchi
This is an amazingly flavourful vegetarian dish. I totally love this dish and am so happy I found a simple but delicious way to eat gnocchi. This could easily be modified to be completely vegan. This recipe was inspired by https://www.delish.com/cooking/recipe-ideas/a22845363/tuscan-butter-gnocchi-recipe/ so if you like it go over to there site and give them a vote.
Servings: 6 people
Calories: 587kcal
Ingredients
- 3 tbsp. butter If making vegan, use vegetable oil
- 1 tsp garlic infused oil minced
- 2 cups halved cherry tomatoes
- 1 tsp dried oregano
- 5 pinches Kosher salt
- 5 twists Freshly ground black pepper
- 1 Pinch red pepper flakes (Only if this works for your tastes, tummy)
- 200 grams baby frozen spinach ~1/2 a pack of frozen spinach
- 1 cup low FODMAP chicken stock
- 1 cup lactose free heavy cream You can sub with lactose free milk but it's not as flavourful. Find as heavy a lactose free milk product you can. If making vegan, use coconut milk.
- 1/2 cup freshly grated Parmesan
- 1/4 cup freshly chopped herbs I prefer basil, but use any fresh hurbs like parsley, plus a little more for garnish. You can use dried herbs in a pinch but fresh is a lot more flavour.
- 2 packages 500g packages of gnocchi
- 1 cup shredded mozzarella
- 8 wedges Lemon Really nice touch, you can go without but try it it really kicks it up notch.
Instructions
- Thaw the frozen spinach. Don't try just throwing it in the pan to melt it. If you need to do this quickly, throw it in a microwave safe dish with a lid loosely placed on top. Microwave for ~3 minutes. (The lid will keep the steam in and help thaw this quickly) Do not tightly close the lid it will cause a steam bomb.
- Turn your oven on to 350°.
- In a large skillet over medium heat, melt butter and add garlic infused oil.
- Add cherry tomatoes and season with oregano, salt, pepper, and a pinch of red pepper flakes. Cook until tomatoes start to look a little "beaten up".
- Stir in broth, heavy cream, Parmesan, and herbs and bring to a simmer.
- Reduce heat to low and simmer until sauce is slightly reduced, about 3 minutes.
- Add gnocchi and toss to coat.
- Pour gnocchi into a 9”-x-13” baking pan and top with mozzarella.
- Bake until gnocchi is cooked through and cheese is melty, 30 minutes.
- Garnish with more herbs and squeeze lemon on top before serving.
Nutrition
Serving: 4g | Sodium: 1296mg | Calcium: 297mg | Vitamin C: 22mg | Vitamin A: 4380IU | Sugar: 2g | Fiber: 5g | Potassium: 388mg | Cholesterol: 92mg | Calories: 587kcal | Saturated Fat: 18g | Fat: 30g | Protein: 17g | Carbohydrates: 66g | Iron: 8mg
This dish packs the flavour! Wow, I never tried gnocchi before. Thanks for the inspiration.
Wow huge flavour. Totally going into the regular rotation.
Had this for lunch today with gluten free pasta and it was great! The whole family really enjoyed it.
Wow, I was a little skeptical about not Cooking the Gnocchi first but actually this came out amazingly well. I personally had a hard time finding low FODMAP stock so I ended up making it. But it was totally worth it. This recipe is a crowd favorite!
Ok I made this with store made stock(Costco) and then homemade stock, their is a huge difference. Definitely worth making your own stock for this.
Used canned cherry tomatoes, dried basil, and frozen spinach and this was totally a hit.
I find the stock that’s used really make a huge difference. I used a store bought one and didn’t really enjoy this as much as I usually do.
Super easy and delicious recipe! I doubled the recipe and froze some.
Wow, super light, tasty, juicy meal, so easy, I feel so proud of myself.
Man, great dish, added some mushrooms and it was amazing!