Yes, Mangia Paleo has found a grain free, gluten free pasta alternative. Cappello’s is a Colorado based company that blessed me with their amazing paleo-friendly pastas.
This is another one-skillet meal! Who honestly likes doing dishes? Crazy people. That’s who.
I should also note that this particular pasta does include potato flakes. However, it is gluten free along with their other pasta products which are almond flour and egg based.
- 12 oz package Cappello’s gnocchi
- 1 garlic clove, chopped
- 1 1/2 cup butternut squash, cubed
- 4 oz pancetta or bacon
- 6 sage leaves, chopped
- 3 kale leaves, torn into small pieces
- 1 tbsp olive oil, ghee, or grass-fed butter (optional)
- 1/4 cup vegetable stock
- sea salt and pepper to taste
Add pancetta to a skillet on medium-high heat. Once the fat is rendered add cubed butternut squash, garlic, and sage leaves. Lower heat to medium and cook until squash is tender.
Add torn kale leaves to the skillet along with gnocchi, vegetable stock, and olive oil or ghee. By the time the kale wilts down the gnocchi will also incorporate the flavors of the ingredients. You may need to add more oil or vegetable stock depending on how much fat you got from the pancetta. You don’t want it too dry because EW and you don’t want it too moist because the gnocchi will get mushy.
Remember to season each time you add ingredients – salt and pepper or just pepper. 😉
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