Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula Recipe | Samsung Food App
Are you a gnocchi fan? Our Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula takes advantage of a potato-based purchased gnocchi that is low FODMAP and happens to be gluten-free, too. This...
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Cooking tools:
- Grater
- Pepper mill
- Oven
- Baking sheet
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Serving bowl
Ingredients
- 17.6 ounces (or 1-pound [455 g] package Le Veneziane Gluten Free Potato Gnocchi
- ¼ cup (60 ml) Garlic-Infused Oil, made with olive oil, divided
- 2 pints (680 g) cherry or grape tomatoes
- ½ cup (32 g) chopped scallions, green parts only
- ½ teaspoon kosher salt, (plus extra)
- Freshly ground black pepper
- 2 cups (40 g) arugula
- 1 cup (15 g) fresh basil leaves
- 1 tablespoon lemon juice, (red wine vinegar or balsamic vinegar)
- ¼ cup (25 g) grated Parmesan; optional
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