Lemon juice
(or red wine vinegar or balsamic for dressing)
Instructions
Position the rack in the middle of the oven. Preheat the oven to 425°F (220°C). Line a sheet pan with parchment paper.
Scatter the gnocchi on the pan and drizzle with oil (reserve 1 tbsp for the dressing). Toss to coat. Toss in tomatoes and scallion greens, then spread out in an even layer. Season with salt and pepper to taste.
Roast for 20 to 25 minutes, or until the tomatoes burst and the gnocchi has a bit of a crust. Stir halfway through cooking.
Place the spring mix and basil in a bowl, add lemon juice or vinegar with the remaining 1 tablespoon of Garlic-Infused Oil, season with salt and pepper, and toss well.
Remove from oven. Allow to cool for 1-2 minutes. Mix the greens with the gnocchi. Serve immediately.
Notes:
Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
Dietitian approved low FODMAP recipe August 6 2024.
