CAPPELLO'S: A gluten free recipe

Cookie dough and pasta c/o: Cappello's

Anyone who knows me, knows that I enjoy cooking and especially baking. They also know that I like dabbling around with healthy alternatives. Cappello's is a rad company based out of Colorado that provides gluten free pastas and cookie dough. I decided to make a night out of it with a delicious spicy tomato and mozzarella gnocchi followed by the oh so delicious chocolate chip cookies.

The great thing about this pasta is that it cooks in under three minutes! Once they have floated to the top, they're done! They are made of almond flour and organic potato flakes. How awesome is that? The cookies are made of almond flour as well with a slight hint of coconut oil and sea salt. Sooooo delicious. All in all, it made for a great date at home and my hubby was stoked. It was super good :). 

Spicy Tomato and Mozzarella Gnocchi

Ingredients:

1 tbsp olive oil

1 onion, finely chopped

2 cloves of garlic, finely chopped

1-2 red chillies, finely chopped (de-seeded)

1 x 28 oz can of chopped tomatoes 

1/2 small fresh tomatoe

1 tsp dried oregano

Salt & freshly ground black pepper

2 tbsp Italian (flat leaf) parsley, finely chopped or fresh basil leaves, torn

1/2 fresh mozzarella, cut or ripped into cubes

3 tbsp parmesan cheese, finely grated 

drizzle of extra virgin olive oil

Directions:

Preheat the oven to 350 degrees. Heat the oil in a large pan or frying pan then add the onion and cook, stirring, for roughly 8 minutes until softened. Add the garlic and ¾ of the chilli and cook for another minute before adding the can of tomatoes. I added half of a fresh chopped tomato as well. Once mixed, add the oregano, salt and pepper. Leave to simmer for about 30 minutes, adding a little water if need be. Taste to check the seasoning and adjust if necessary.

When the sauce is almost ready bring a large pan of slightly salted water to the boil and cook the gnocchi as per the packet instructions. Drain the gnocchi, saving a little of the cooking water and add that to the sauce with a good drizzle of extra virgin olive oil, the mozzarella and ¾ of the parsley or basil. Once it is all properly mixed together and the gnocchi is all evenly coated transfer it to one large serving dish. Top with some more mozzarella (eye ball it), chilli and the parmesan cheese then put in the oven until bubbling and golden. I did for about 25-30 minutes, but you will need to eye ball it. Drizzle with a little extra virgin olive oil then sprinkle over the remaining parsley (or basil). Serve and enjoy with a side salad for the perfect dinner.

Buy the dough here >>> Chocolate Chip Cookie Dough