Name: Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 17.6-ounce (or 1-pound [455 g] package) Le Veneziane Gluten-Free Potato Gnocchi; ¼ cup (60 ml) Garlic-Infused Oil, made with olive oil, divided; 2 pints (680 g) cherry or grape tomatoes; ½ cup (32 g) chopped scallions, green parts only; ½ teaspoon kosher salt, plus extra; Freshly ground black pepper; 2 cups (40 g) arugula; 1 cup (15 g) fresh basil leaves; 1 tablespoon lemon juice, red wine vinegar, or balsamic vinegar; ¼ cup (25 g) grated Parmesan cheese (optional)

Jump to Recipe

If you’re searching for a vibrant, comforting, and truly memorable weeknight meal, Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula is your new best friend. This dish brings together pillowy gluten-free gnocchi, caramelized roasted tomatoes, and heaps of peppery arugula and fragrant basil, all enveloped in a zippy, garlic-infused dressing. It’s proof that eating low FODMAP can be both wildly flavorful and incredibly easy—making dinner something everyone genuinely looks forward to!

Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula Recipe - Recipe Image

Ingredients You’ll Need

Gathering these ingredients couldn’t be more straightforward, but each one deserves a place in the spotlight. Together, they create the ultimate harmony of textures and flavors, from hearty gnocchi to juicy tomatoes and a fresh pop of greens. Here’s what you’ll need for Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula:

Le Veneziane Gluten Free Potato Gnocchi (17.6-ounce or 1-pound package): These tender dumplings form the luscious base of the dish and are perfectly suited for roasting.
Garlic-Infused Olive Oil (¼ cup, divided): Infuses rich, aromatic flavor while staying low FODMAP; just be sure to use an oil-only infusion.
Cherry or Grape Tomatoes (2 pints): These roast up sweet and juicy, bursting with color and flavor that make every bite sing.
Scallions, green parts only (½ cup chopped): Adds a subtle oniony crunch and gorgeous flecks of green without unwanted FODMAPs.
Kosher Salt (½ teaspoon, plus extra): Essential to bring out the flavors of every fresh ingredient.
Freshly Ground Black Pepper: A generous amount wakes up all the flavors with a bit of heat and aroma.
Arugula (2 cups): Brings a lightly peppery kick and bright, crisp texture to the finished dish.
Fresh Basil Leaves (1 cup): Lends a fresh, herbal sweetness that feels like summer on your fork.
Lemon Juice (1 tablespoon) or Red Wine/Balsamic Vinegar: Adds lift and zing to balance out the richness.
Grated Parmesan (¼ cup, optional): A finishing sprinkle for a savory, salty touch—if you tolerate dairy, don’t skip it!

How to Make Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula

Step 1: Preheat and Prep the Pan

Preheat your oven to 425°F (220°C) and arrange a rack in the middle position. Grab your trusty half-sheet pan and set it nearby. This step sets you up for that dreamy, caramelized finish on your gnocchi and tomatoes—no stovetop splatter required!

Step 2: Roast the Gnocchi and Veggies

Scatter your gluten-free potato gnocchi evenly across the sheet pan, then drizzle them with 3 tablespoons of that fragrant garlic-infused oil. Toss everything gently so every gnocchi gets a light coating. Add the cherry tomatoes and chopped scallion greens, then tumble all those beauties into a single, even layer. Sprinkle with ½ teaspoon of kosher salt and as much black pepper as your heart desires (the more, the better, in my book).

Step 3: Into the Oven

Slide the pan into the oven and let it roast for 25 to 30 minutes. While your kitchen fills with amazing aromas, the tomatoes will blister and burst while the gnocchi develops a luscious, golden crust. Taste a gnocchi to check for doneness—the outside should be ever-so-slightly crisp, the inside tender.

Step 4: Toss the Greens and Dressing

While the pan works its magic, add arugula, basil, your remaining tablespoon of garlic-infused oil, and the lemon juice (or vinegar) to a big bowl. Season with a pinch more salt and a grind of black pepper, then toss it all together until the greens glisten just a bit. This toss not only flavors the greens but preps them to wilt perfectly from the oven-roasted heat in the next step.

Step 5: Finish and Serve

Once you pull the hot pan from the oven, immediately scatter your dressed greens over the gnocchi and tomatoes. Give everything a gentle toss right on the sheet pan—this helps the greens wilt slightly and meld with the roasted flavors. If you’re using Parmesan, sprinkle it on now for that savory, cheesy finish. Serve up Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula immediately—you won’t want to wait!

How to Serve Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula

Garnishes

A final shower of extra fresh basil, a dusting of cracked black pepper, and perhaps a few shavings of parmesan are all you need to really elevate Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula at the table. If you love a little heat, a pinch of red pepper flakes sprinkled across the top makes for a lovely, subtle kick.

Side Dishes

To round out your Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula feast, consider serving it with a simple green salad drizzled with balsamic, or a plate of gluten-free garlic bread. Steamed green beans or sautéed zucchini are other delightful, gut-friendly sides that keep things fresh and nutrient-rich.

Creative Ways to Present

Pile the gnocchi into shallow bowls, letting the roasted tomatoes and greens tumble artistically, or serve family-style right from the sheet pan for ultimate rustic charm. For picnics or meal prep, try spooning portions into mason jars—Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula is just as eye-catching packed to go!

Make Ahead and Storage

Storing Leftovers

If you have extra Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula, cool it down and store in an airtight container in the fridge. It will stay delicious for up to three days, making it a dream option for lively lunches or a low-effort dinner redo.

Freezing

For best flavor and texture, I suggest enjoying this dish fresh, but you can freeze portions if needed. Spoon the cooked gnocchi and veggies into freezer-safe containers (skip the greens—they’re best added fresh). Freeze for up to one month, then add fresh arugula and basil after reheating.

Reheating

To reheat Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula, simply pop leftovers into a hot skillet for a couple minutes, or use the microwave in short bursts, stirring halfway. Add a drizzle of fresh garlic-infused oil and a handful of greens just before serving for that just-roasted flavor all over again.

FAQs

Can I use regular gnocchi if I’m not gluten-free?

Absolutely! If gluten isn’t a concern for you or your guests, simply use your favorite potato gnocchi—the roasting method and flavors of the Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula recipe stay just as fabulous.

How do I make sure my garlic-infused oil is low FODMAP?

Use garlic-infused oil made by steeping garlic cloves in olive oil, then straining them out (no actual garlic bits left). Never use blended or pureed garlic, as only the infused oil is low FODMAP-safe.

Can I swap out arugula for another green?

Yes! Baby spinach, watercress, or finely shredded kale work beautifully if you don’t have arugula on hand. Just keep in mind that each green has its own character and peppery arugula really makes the original shine.

What’s the best way to meal prep this dish?

Roast the gnocchi, tomatoes, and scallions as directed, then cool and store separately from the greens and dressing. When ready to serve, reheat the gnocchi and tomatoes, toss with fresh-dressed greens, and enjoy Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula just like it was made fresh.

Is Parmesan cheese low FODMAP?

Yes—Parmesan is naturally low in lactose and generally well tolerated in typical serving sizes, but if you’re sensitive to dairy, simply omit it or substitute with a lactose-free hard cheese for your Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula.

Final Thoughts

There’s something truly irresistible about seeing a tray of gnocchi, tomatoes, and greens glistening in the evening light—especially when it’s as comforting and gut-friendly as Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula. If you’re looking for a quick, crowd-pleasing meal that doesn’t skimp on flavor or freshness, give this recipe a try. I promise you’ll be hooked after the very first bite!

Low FODMAP Roasted Gnocchi With Tomatoes, Basil & Arugula Recipe

★★★★★

4.9 from 16 reviews

Author: Sophie
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A delightful and flavorful low FODMAP recipe for Roasted Gnocchi with Tomatoes, Basil, and Arugula. This gluten-free dish is bursting with the freshness of cherry tomatoes, fragrant basil, peppery arugula, and savory Parmesan.

Instructions

Preheat: Position rack in the middle of the oven and preheat to 425°F (220°C). Have a half-sheet pan ready.
Prepare Gnocchi: Scatter gnocchi on the pan, drizzle with 3 tablespoons of oil, toss to coat. Add tomatoes and scallions, spread out evenly. Season with salt and pepper.
Roast: Roast for 25-30 minutes until tomatoes burst and gnocchi forms a crust.
Prepare Greens: In a bowl, combine arugula, basil, lemon juice or vinegar, and remaining oil. Season with salt and pepper, toss.
Finish: Remove from oven, add greens to the gnocchi, toss with dressing. Sprinkle with Parmesan and serve.

Notes

You can customize this recipe by adding cooked protein like grilled chicken or shrimp.
For a vegan option, omit the Parmesan cheese or use a suitable alternative.
Ensure all ingredients are low FODMAP if following a specific dietary requirement.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Roasting
Cuisine: Italian