Low FODMAP Gnocchi Bolognese

This low FODMAP gnocchi bolognese is a hearty, flavour-packed meal that’s gentle on sensitive tummies without compromising on taste.

Serves 4

Ingredients

• 500 g gluten-free potato gnocchi
• 500 g beef mince
• 1 cup carrots, finely diced
• ½ cup celery, finely diced
• 1 cup canned crushed tomatoes
• 1 cup low FODMAP chicken stock
• ½ cup red wine
• 2 tbsp tomato paste
• 1 tsp garlic-infused olive oil
• 1 tbsp extra virgin olive oil
• 1 tsp dried oregano
• 1 tsp dried basil
• Salt and pepper, to taste
• Fresh parsley, chopped, to serve
• Grated parmesan, to serve

Method

1. Cook the beef: Heat the garlic-infused olive oil and extra virgin olive oil in a large frying pan over medium heat. Add the beef mince and cook until browned, breaking it apart with a spoon as it cooks.
2. Add the vegetables: Stir in the carrots and celery and cook until they begin to soften.
3. Add the wine: Pour in the red wine and simmer for a few minutes until slightly reduced.
4. Make the sauce: Add the tomato paste, crushed tomatoes, oregano and basil. Stir well to combine.
5. Simmer: Pour in the low FODMAP chicken stock and season with salt and pepper. Reduce the heat and simmer for 20–30 minutes, allowing the sauce to thicken and the flavours to develop.
6. Cook the gnocchi: Meanwhile, bring a large saucepan of salted water to the boil and cook the gluten-free potato gnocchi according to the packet instructions. Drain once cooked.
7. Combine: Gently fold the cooked gnocchi through the bolognese sauce until well coated.
8. Serve: Divide between bowls and finish with fresh parsley and grated parmesan.

Recipe sourced from Everyday Nutrition.