Brown butter & spinach gluten free gnocchi! Topped with hazelnuts, lemon, parmesan & mint.
This is a very easy recipe, that utilities store-bought gnocchi (though you can of course make your own), celebrates in-season spinach and tastes like heaven. It’s a recipe that’s gluten-free and FODMAP friendly naturally (meaning no strange substitutions or additions), can be ready in 10 minutes AND easily scaled down for one or scaled up for four.
Browning butter is a really simple process that can transform both sweet and savoury recipes. If you’ve browned butter before then I know you’ll know just how good this recipe is and if you haven’t browned butter before then know I’m excited for you to find out! Crunchy hazelnuts and fresh mint make this recipe even better.
Gluten free gnocchi – I used the Garofalo brand gluten free gnocchi as it has a lovely short ingredient list
Spinach – I often buy ‘young’ spinach rather than ‘baby’ spinach as it tends to be cheaper, is lower in FODMAPs and – to me – has a bit more of a spinachy taste.
Stock cube – Adding a stock cube to the cooking water (check low FODMAP if needed) is such a quick hack to add extra savoury flavour, but you can omit if you wish
Frozen edamame – a great lower FODMAP alternative to frozen peas (both are in my freezer at all times)
Lemon – Fresh lemon juice lifts all of the ingredients and adds tang and acidity to cut through the rich butter
1 (low FODMAP if needed) stock cube
15g hazelnuts, roughly chopped
1 x 400g pack gluten free potato gnocchi
100g frozen edamame
1 tablespoon olive oil
Small chunk parmesan for grating
Small bunch mint leaves