Things I stupidly didn't eat pre-Celiac diagnosis: fresh pasta, gnocchi, more crescent rolls. Thank you, Cappello's for taking care of those first two! (Now in your spare time please focus all R&D efforts on gluten free crescent rolls. C'mon, can't be that hard.)
The lovely folks over at Cappello's were kind enough to send me a sampler pack of their FRESH gluten free pasta, which includes fettuccine, gnocchi, and lasagna sheets. That's right - fresh. gluten free. pasta. It's a real thing. And not only does it happen to be grain free and Paleo-friendly, but all of Cappello's pasta is made partially with almond flour, so there's lots of good protein and stuff.
So far I've tried the gnocchi and fettuccine, and my, my was I impressed. They both taste like 'special occasion' food, even though they take no time at all to cook up. You'll find two super simple recipes down below for how I prepared the two pasta types. (Oh, and if you're using Cappello's, make extra. Because somehow the leftovers tasted even better after being refrigerated. No gluten free noodle block here!)
On to the best part of all... Cappello's wants to send one of YOU a gluten free pasta sampler pack! You'll get two packs of fettuccine, and one pack each of gnocchi and lasagna sheets. The Rafflecopter widget below will tell you exactly what to do - but the bare minimum is liking Cappello's on Facebook. There are a few other fun things for additional entries. If I could enter, I'd be all over this shit. So do me proud, kids.a Rafflecopter giveaway
(PS - If you don't win, you can order online here. Your pasta will arrive in an eco-cooler with ice packs, and is absolutely freezable if you can resist the urge to cook it all up at once. Alternatively, if you're in Colorado, find out where to buy here.)
Recipe: Gluten Free Gnocchi with
Kale Pesto + Chicken Sausage
-If the kale pesto is frozen (like mine was), you can add it to the pan frozen. Just heat until the pesto is defrosted.
gluten free, fully-cooked chicken sausage, any flavor (I used Trader Joe's Spinach, Fontina & Roasted Garlic), sliced
kale pesto (recipe here)
fresh lemon juice + zest
Boil the gnocchi according to package directions. Before draining, reserve a mug-full of the cooking liquid.
While the gnocchi is cooking, heat a large skillet over medium heat with a little olive oil. Add the chicken sausage and cook for about 10 minutes, flipping slices halfway through. Squeeze half a lemon over the pan and use a wooden spoon to scrape up any brown bits. Add the kale pesto and extra lemon zest (optional). Add the drained gnocchi and as much of the gnocchi cooking liquid as you need to in order to create a sauce.
Serve warm and garnish with grated Parmesan.
Recipe: Gluten Free Fettuccine with
Squash + Tomato Sauce
-Before heating up leftovers I added some crumbled goat cheese. RIDICULOUS. Do it.
a couple of green and yellow squash, sliced into half-moons
dried Italian seasoning (optional)
a couple cloves of garlic, minced
good marinara sauce (I used a container of fresh sauce from Whole Foods)
handful fresh basil leaves, torn
Boil the fettuccine according to package directions.
While the fettuccine is cooking, heat a large skillet over medium heat with a little olive oil. Add the zucchini and Italian seasoning (if using), and cook for about 8 minutes until tender and slightly browned. Add garlic and cook for additional 30 seconds. Add tomato sauce and the torn basil leaves. Cook until sauce is heated through. Add the cooked fettuccine and toss well to combine.
Serve warm and garnish with chunks of Parmesan (or crumbled goat cheese) and additional torn basil.