Chicken Pesto Gnocchi
Prep time: 
Cook time: 
Total time: 

  • 500g floury potatoes
  • 200g gluten-free flour blend
  • 1 egg
  • Salt & pepper
  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.
Nutrition Information
Serving size: Three servings
Recipe by The Low Fodmap Diet at