400g gluten free gnocchi - shop bought or home made
200g chargrilled vegetables (from the deli counter - we used chargrilled peppers & eggplant)
2 tbsp low FODMAP pesto - click here
a handful of basil leaves
Parmesan or pecorino (or vegetarian alternative), to serve
Boil a large pan of salted water. Add the gluten free gnocchi, cook for 2 mins or until it rises to the surface, then drain and tip back into the pan with a splash of reserved cooking water.
Add the chargrilled vegetables, chopped into pieces if large, pesto and basil leaves. Serve with shavings of Parmesan or pecorino (or vegetarian alternative).
Recipe adapted from: Good Food