Chicken & Gnocchi Pasta Bake

Low FODMAP Chicken and Gnocchi Pasta Bake
Serves: 6
Prep: 5 minutes
Cook: 50 minutes

The classic pasta bake is turned on its head with this addition of low FODMAP gnocchi! Pasta bakes have always been a classic family favourite. This hearty meal will feed a family of 4 with leftovers and it can be prepared in advance

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1 large zucchini, diced

320 g 11.3 oz

½ large red capsicum/bell pepper, diced

150 g 10.6 oz

Jap/Kent pumpkin, diced

200 g 7.1 oz

2 tsp garlic infused olive oil

9 g 0.3 oz

1 packet gluten-free gnocchi

500 g 17.6 oz

1 jar tomato passata (tomato puree)

500 g 17.6 oz

Baby spinach leaves

100 g 3.5 oz

1 large handful fresh basil leaves

5 g 0.2 oz

Cooked chicken breast, shredded

400 g 14.1 oz

2 tsp cracked black pepper

2 g 0.1 oz

½ cup grated parmesan cheese

50 g 1.7 oz


  1. Preheat oven to 220°C/428°F. 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 

  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.


  • 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.
Nutrition Information (per serve)
Energy 1347 Kj / 322 cal
Protein 30.30g
Carbohydrates 32.90g
Sugar 21.30g
Total Fat 6.80g
Saturated Fat 2.80g
Fibre 4.60g
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