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Low FODMAP ‘Kopytka’ – Gluten Free Polish gnocchi

Low FODMAP 'Kopytka' - Gluten Free Polish gnocchi
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Those Low FODMAP ‘kopytka’ – gluten free Polish gnocchi, are a good way of using up leftover boiled potatoes and are very easy to make, requiring only 3 ingredients.

 

And they are:

  • GLUTEN FREE
  • LACTOSE FREE
  • LOW IN FAT
  • easy to make


This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner.  Find interesting articles about Nutrition, IBS and FODMAP on her blog.

Ingredients for 1 serving of a Low FODMAP ‘Kopytka’ – Gluten Free Polish gnocchi:

 

135 g cooked potatoes
15 g millet flour, gluten free, also 15 g potato starch flour, gluten free


Instructions for 1 serving of a Low FODMAP ‘Kopytka’ – Gluten Free Polish gnocchi:

 

Mash a leftover, cold potato. If you mash hot or warm potato, it will be too sticky and you will need to add way too much flour.
Add 1 tbsp. of each flour, mash and knead with your hand. 
Form into a log, cut into pieces at and angle.
Boil water in a medium pot, with a pinch of salt.
Boil ‘kopytka’ for around 1-2 minutes, until they rise to the top.
Serve with goulash, or meat in gravy, with a salad on the side.



It is a good carrier of flavour, but it needs sauce, just like pasta or gnocchi. Actually, it is a Polish version of gnocchi, I think.

Nutritional Facts for 1 serving:
221 kcal
50.5 g Carbs
4.0 g Protein
0.6 g Fat
For more low FODMAP recipes for dinners, please go here: Dinner recipes

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