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Grain-Free Gnocchi in a Traditional Arrabbiata Sauce

 

 

When you're over the zucchini noodles and spiralized carrots, do you feel tempted to 'cheat' by opting for a box of rice-based gluten-free spaghetti? "It's not Paleo but at least it's gluten-free" is what I use to tell myself. I completely understand that every now and then, you want that Pasta texture. While I appreciate your optimism to spiralize vegetables, your optimism doesn't turn that spiralized sweet potato into real fettuccine...no need to lie to yourself. I always squash those cravings with Cappellos' products (not an AD) they have all sorts of Paleo pastas including lasagna sheets, fettuccine, and gnocchi. The gnocchi takes about 3 minutes to cook...literally. If you're an overachiever and want to make your gnocchi from scratch, good for you. I just like the convenience of Cappellos without needing to compromise on quality. This recipe is a traditional tomato-based sauce with a kick from the red chili flakes. Add your choice of meatballs (grassfed beef, or turkey, whatever you like) to the sauce and serve with a side salad for a complete meal.

 

You can make all of this in less than 30 minutes! And there isn't a single restaurant in Los Angeles that makes this- I've looked. Desperately. 

 

Ingredients for Arrabbiata sauce

1 1/2 cup strained tomatoes/ tomato sauce 

1 cup cherry tomatoes, cut into halves 

1/3 cup white wine

1/3 cup Grassfed ghee, get here

1/2 cup packed fresh basil leaves 

1 tbsp Italian seasoning or dried oregano

1 tbsp fresh rosemary minced

3 tbsp Garlic cloves, chopped not minced

1 tsp dried red chilli flakes

 

1 pack of Cappellos gnocchi, get here

Pink himalayan salt & pepper

 

Instructions:

(Bake your meatballs in advance before starting your sauce. See notes at the bottom)***

  • In a large skillet, heat your ghee and on medium heat. Once the ghee has melted, lower your heat to medium-low and slowly sweat your garlic

  • After approx. 5 minutes, add your herbs and chili flakes and slowly sweat those. The reason why we slowly sweat our garlic and herbs is to slowly develop all those flavors without turning the garlic crispy. Be patient!

  • After approx. 5 minute, add cherry tomatoes and let that cook down.

  • Add your tomato sauce and white wine/ white grape juice and bring to boil- reduce and simmer for at least 15 minutes

  • Adjust with salt and pepper

  • Add fresh basil and let that wilt. While your sauce is simmering, cook your gnocchi by following the instructions on the box- the gnocchi is done when it floats to the top, about 3 minutes

  • Add your gnocchi and meatballs into the sauce

  • Serve!

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***Need a simple meatball recipe?

All you have to do is combine 1lb of grassfed ground beef in a bowl with onion powder, garlic powder, paprika, and fresh Italian herbs. Form into balls and bake on a baking sheet at 400F for 18-20 minutes.

 

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