Gnocchi with baby spinach (low FODMAP, gluten free)

Gnocchi with baby spinach (FODMAP friendly)

Simple lunch at home with a big bowl of gnocchi, great for an autumn lazy afternoon.


(Serves 4 as a FODMAP recipe)

  • 500g potato, mashed
  • 1/2 cup rice flour
  • 1/4 cup tapioca
  • 1/4 cup glutenous rice flour
  • 2 tbsp. parmesan cheese powder (use cheddar for a FODMAP option)
  • 1 egg
  • salt to taste
  • more rice flour for coating
  • cooking oil (or butter)
  • 150g baby spinach


  • Wash, peel and dice the potato; cooked with a little water (no more than 2tbsp) in microwave, covered, for about 8 minutes on high or until soft; cool briefly, mash the potato
  • Mix well the rice flour, tapioca and glutenous rice flour; mix the mashed potato, flour,  cheese and egg; season with salt; knead into a dough
  • Take about 8-10g of dough, roll into a ball shape and dust with rice flour; repeat with the rest of the dough
  • In a pot, bring water to boil, add some cooking oil and a little salt; cooked dumplings in batches, about 2 minutes for each batch; once cooked, remove the dumplings from water with a slotted spoon to cool on a plate
  • In a flying pan, bring some cooking oil (or butter) to medium heat; add a batch of dumplings, brown dumplings lightly; add baby spinach; remove from heat, toss to cook the spinach, approx 1 minute; ready to serve



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