Baked Gnocchi with Chicken Sausage & Ricotta (Low-Fructose & Gluten-Free)
Servings: 4
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients (My Favorite Brands)
2 tablespoons garlic-infused olive oil
4 chicken sausages (check ingredients)
1/2 teaspoon each:
crushed red pepper flakes
salt
pepper
Italian herb blend
1/2 cup chicken or beef broth
1/2 cup low-FODMAP marinara (I used Fody’s arrabbiata)
1/4 cup cream or half and half
1/2 cup chopped fresh basil, divided
2 cups spinach, chopped
1 package gluten-free gnocchi
1 package of mozzarella pearls
1/2 cup freshly grated parmesan cheese, divided
1/2 cup ricotta cheese
additional spices to taste
Instructions
Preheat the oven to 400° F. Heat the olive oil in a pan over medium heat. (You can cook the entire meal in an oven-safe pan or cast iron skillet, or you can do the stovetop and oven portions in separate dishes.)
Slice the chicken sausage and add to the pan. Sprinkle with spices and cook for 5-6 minutes until browned.
Add the broth, marinara, and cream. Stir to combine. Add 1/4 cup chopped basil and the chopped spinach. Cook for 2-3 minutes until wilted.
Add the package of gnocchi and stir to combine. Turn off the heat. Transfer to an oven-safe dish and mix in the mozzarella pearls. Sprinkle with 1/4 cup grated parmesan.
Bake for 15-20 minutes until bubbly.
While it cooks, mix the ricotta with the remaining parmesan and basil. Add salt, pepper, and any additional desired spices to taste.
To serve, top your baked gnocchi with a scoop of the parmesan ricotta mixture. Enjoy!
Fructose Forward
Add cherry tomatoes after cooking the chicken sausage.
Fine with Fructose?
Fresh garlic would complement this dish nicely.
Other Modifications
Omit the chicken sausage to make this recipe vegetarian.
