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Chicken Pesto Gnocchi – gluten-free & low FODMAPS

Pesto chicken gnocchi - gluten-free and low FODMAPNatalie Imbruglia Quote
My challenge last night was to make gluten-free gnocchi and I can say that it worked perfectly. I used my own gluten-free flour mix and then added in mashed potatoes and an egg. I seasoned it and that was all – very simple. It came together into a delightful dough which I could manipulate easily and roll into long ropes, which I cut up into the gnocchi. There is something so satisfying about kneading dough and this mixture absolutely allowed that to happen.
I can’t have garlic but I can have garlic-infused oil and that’s what I used to make the pesto. I swear I couldn’t tell the difference between my version and that made with crushed garlic. So that solves the problem of eliminating garlic from my diet. I threw some chicken in for the protein. I boiled it with celery, carrot, peppercorns and a bayleaf to keep it light and tender so it would absorb the pesto well. Fried or grilled chicken wouldn’t do the same thing. I also now have the remaining liquid I can use as stock.

Just a reminder that my cookbook, Afternoon Tea, is at the launch price of $10 for 4 more days until 16 April. Go to my cookbook page to read more about it and to purchase it.

Chicken Pesto Gnocchi

Prep Time: 30 minutes

Cook Time: 3 minutes

Total Time: 33 minutes

Serving Size: Three servings

Ingredients

  • 500g floury potatoes
  • 200g gluten-free flour blend
  • 1 egg
  • Salt & pepper

Instructions

  1. Cut up the potatoes small and steam them for about 10 minutes until tender.
  2. Place them in a food processor and process until smooth.
  3. Add the sifted flour, then the lightly beaten egg.
  4. Season and form into a ball on a lightly floured surface.
  5. Cut into four and roll out each piece into a long rope 2cm/3/4 inch wide.
  6. Cut into 3cm/1.25 inch pieces.
  7. Boil a pot of water and in two lots, add the gnocchi to the water.
  8. When they float to the top of the water, they are done. This takes about 3 minutes.
  9. Scoop them off with a slotted spoon and place in serving plates.
  10. Toss gently with the pesto sauce and shredded chicken.
  11. Adjust seasoning if necessary.
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Comments

  1. The gnocchi look great! One of those things that I really like but rarely make for some reason – I need to change that! I can totally see how garlic infused oil would work – oil (all fat) carries flavor so well, so a little goes a long way (same deal with truffle oil). Good recipe – thanks.

  2. I love gnocchi with pesto, so happy you were able to create a GF version!

  3. I didn’t know you could make a GF gnocchi. How great for the Italians in your household! I notice that you always make your own GF flour. Are you able to buy White Wings GF flour and SR flour? We have it in the supermarkets here and that’s what I buy but I was wondering if you’ve tried it? xx

    • I’ve never heard of that gluten-free flour brand but our supermarket does have one. I have tried it and been rather displeased with the results hence making my own. It’s possible the specialist stores have some better ones but I like the control of making my own. However, I am sure you could use one of the ready-blended ones instead of mine to get similar results.

  4. The garlic infused oil doesn’t have bits of garlic in it and that’s why it’s not a problem? This dish looks fantastic.

    • Yes, that’s why it shouldn’t be a problem though some people are still sensitive to it. I have to do a bit more testing before I am sure it is okay.

  5. The gnocchi looks delightful and delicious!

  6. This looks so good. I’ve always shied away from gnocchi. But this looks so great!

  7. yummy winter food! I like making Gnocchi with ricotta but haven’t had any for ages, you have inspired me :o)

  8. Lovely recipe for GF Gnocchi…. it looks so simple yet so delish I want to have a bite now Suzanne :) just come back today will start working in sometime soon take care…

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