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!! It can be prepared in advance and pairs perfectly with any of our low FODMAP salads.


1 large zucchini, diced

320 g 11.3 oz

1 large red capsicum, diced

300 g 10.6 oz

Jap 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.


  • *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.
Nutrition Information (per serve)
Energy 1377 Kj / 329 cal
Protein 30.80g
Carbohydrates 34.90g
Sugar 23.80g
Total Fat 6.90g
Saturated Fat 2.80g
Fibre 4.90g
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