Fructose-Friendly Creamy Pesto Gnocchi & Burrata
This quick and delicious meal takes less than 20 minutes start to finish! Add the homemade creamy pesto ingredients to a blender, cook the gluten-free gnocchi, and tear up some fresh burrata. The meal is low-fructan, fructose intolerance-friendly, and vegetarian, but it would also be delicious with some crispy pancetta or grilled chicken. Enjoy all the flavor without the bloat!
Servings: 4
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients (My Favorite Brands)
For the creamy pesto:
3/4 cup cream
1 cup fresh basil leaves
2-3 tablespoons fresh chives, chopped
1/2 cup kale, stems removed
1/4 cup pine nuts
1/4 cup lemon juice
1/4 cup garlic-infused olive oil
1/4 cup parmesan cheese
Salt and pepper to taste
For the gnocchi:
2 packages gluten-free gnocchi (12 oz each)
Burrata cheese
Additional grated parmesan and fresh basil to serve
Instructions
Set a large pot of salted water to boil.
Add all ingredients for the creamy pesto to a blender or food processor and pulse until blended.
Cook gnocchi according to package instructions.
Drain the gnocchi and combine with the creamy pesto. Stir together to warm up the sauce.
Break the burrata into pieces and disperse throughout the gnocchi.
Serve with additional parmesan and basil if desired.
Fructose Forward
Add 1/4 cup diced cherry tomatoes.
Fine with Fructose?
Consider adding fresh garlic to the sauce, or stir in some sun-dried tomatoes when serving.
Other Modifications
This would be great with crispy pancetta, grilled chicken, or some spicy sausage.
Follow me on Instagram @FightTheFructose for more fructose-friendly recipes!
