LOW FODMAP GNOCCHI BOLOGNESE

An IBS tummy-friendly meal that doesn't sacrifice on taste!
Recipe sourced from Everyday Nutrition.

SERVES 4

INGREDIENTS

• 500g gluten-free potato gnocchi

• 500g minced beef

• 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 & parmesan (to garnish)

METHOD

1. Prepare the Bolognese Sauce: In a large skillet, heat the garlic-infused olive oil and extra virgin olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon as it cooks.

2. Add Vegetables: Stir in the finely diced carrots and celery, cooking until the vegetables are tender.

3. Enhance Flavour: Pour in the red wine and let it simmer for a couple of minutes until it’s slightly reduced.

4. Create the Sauce Base: Add the tomato paste, crushed tomatoes, oregano, and basil to the skillet. Mix well to combine.

5. Simmer: Pour in the low FODMAP broth, season with salt and pepper, and let the sauce simmer on low heat for about 20-30 minutes, allowing the flavours to meld together.

6. Cook the Gnocchi: Meanwhile, boil a large pot of salted water and cook the gluten-free potato gnocchi according to the package instructions. Once cooked, drain and set aside.

7. Combine with Gnocchi: Gently fold the cooked gnocchi into the Bolognese sauce, ensuring each piece is well-coated.

8. Serve: Plate your Low FODMAP Gnocchi Bolognese, garnishing with fresh chopped parsley & parmesan for a burst of colour and flavour.

Gnocchi Bolognese