Chicken and gnocchi pasta bake

Serves 5-6

Ingredients:

• 1 large zucchini, diced

• 1 large red capsicum, diced

• 200g Jap pumpkin, diced

• 2 tsp. garlic infused olive oil

• 1x 500g packet gluten-free gnocchi*

• 1x 500g jar tomato passata (tomato puree)

• 100g baby spinach leaves

• 1 large handful fresh basil leaves

• 400g cooked chicken breast, shredded

• 2 tsp. cracked black pepper

• ½ cup grated parmesan cheese

Method:

1. Preheat oven to 220°C. Spray a large baking dish with olive oil spray.
2. Add chopped zucchini, capsicum and pumpkin to baking dish and toss with garlic-infused olive oil to coat.
3. Roast vegetables in oven for 20-25 minutes or until beginning to soften.
4. Meanwhile, cook gnocchi according to packet instructions; drain and set aside.
5. Heat tomato passata in a large pot and stir through baby spinach leaves and basil leaves until wilted slightly. Add cooked chicken, black pepper, gnocchi and roasted vegetables and stir to coat in sauce.
6. Pour gnocchi and sauce mixture back into the baking dish and top with grated Parmesan. Bake for a further 10-15 minutes or until golden.

• *Gluten-free gnocchi is typically made from Low FODMAP ingredients including potato, potato flour/rice flour/corn flour and egg. Be sure to check the packet first for any added high FODMAP ingredients.
• Consider including one or more serves of 'moderate' FODMAP vegetables during the rechallenge phase or as tolerated for a prebiotic boost (e.g. substitute Jap pumpkin for butternut pumpkin or sweet potato, add a small amount of green peas etc.) - use the app to guide you.