One Review, One Sauce, Two Recipes…….
I am seriously so excited about the products and recipes that I am sharing with you today that I hardly know where to start! This post should resonate with you whether you have food issues, or you are just in love with tasty, high quality, organic, non-GMO ingredients. Cappello’s is a company that believes in making their grain free products healthy, tasty, and just simply amazing. Simple ingredients, with flavors that will put you over the moon.
Before I get into the products that I am going to be using in my recipes today I have to tell you about their cookie dough. Oh, they are the holy grail of cookies. I can’t lie, my favorite part is that you can eat the dough raw or cooked. Win win! But onto the healthy stuff… they are gluten free, grain free, vegan, soy free, dairy free, and non-GMO. I was lucky enough to get to try the Chocolate Chip Cookie Dough and their new Double Chocolate Chip Cookie Dough, but they also have Ginger Snap and Lemon Zest. I can only imagine how amazing those other two are because the chocolate chip dough….. there seriously are no words.
They have lasagna sheets and fettuccine, which are still in my freezer, but today’s recipe does contain their unique Gnocchi. The reason that I feel the gnocchi is so unique is that it is grain free, and has a very strong almond taste. Covered in sauce they almost taste like a savory dessert to me. And then they have their pizzas. Their crust is undeniably the most buttery, flakiest pizza crust, bar none, that I have ever eaten. What is their secret? I am pretty sure that it has a lot to do with the arrowroot flour that they use. When the box first arrived, we tried the uncured pepperoni pizza and we all fell in love. The kids even said it was the best crust. For today’s recipe I used their naked crust and topped it my way. You won’t be sorry. Pssst…. you can use their handy dandy store finder HERE.
What I love about today’s recipes is you are getting a two for one sauce. Part of it will be used as the sauce on the pizza, the other part we will thin down a bit more and use for the gnocchi. In all reality this sauce is so good that it could be used on any pasta with your favorite add ins. Now, I will be honest. Generally, I keep my sauces, and recipes, a little lower in calories, but the ingredients in this sauce, and their products, are so high quality, that it really doesn’t take that much to fill you. So, you get the indulgence of the goodness, but you are eating high quality ingredients which is a bonus compared to food with a bunch of additives and fillers.
Just a little tip before I jump into the recipe, it is about the cheese. The flavor quality of your sauce, and end product, will be compromised if you buy cheap cheese. First, don’t buy mozzarella shreds. You know the white powder you see on shredded cheese, wood pulp. No thanks. And buy either a real block of Parmesan, or freshly grated. Again, the stuff in the can not only tastes nasty, it doesn’t melt the same, and again, wood pulp. The sharp aged white cheddar is going to lend a very distinct flavor to your dish, so just be sure that you buy a good brand. Otherwise the half and half is the last thing you need to worry about. Check the back, make sure it is just milk and cream, no carrageenan. Then you are all set! You can whip these two dishes together, sit back, relax, and enjoy!
PS… don’t let the seemingly long list of ingredients detour you. There really aren’t that many, and it is SOOOOO easy!
Have you tried Cappello’s?
White Garlic Pizza and Roasted Garlic, Aged White Cheddar, & Parmesan Gnocchi
By Angie Gouchenour
Serves 6-8 people
3 Tablespoons salted butter
9 small cloves of *roasted garlic
2/3 cups almond meal (Measured properly)
1 cup Half and Half (Plus ¼ cup for the gnocchi)
¼ teaspoon salt
1/8 teaspoon black pepper
½ cup shredded parmesan cheese
½ cup aged sharp white cheddar
1 Cappello’s Naked Pizza Crust
½ cup sauce
1 cup shredded mozzarella
1 cup cooked shredded chicken
½ cup diced tomato (Gel and seeds removed)
1-2 green onions sliced
1 cup cooked shredded chicken
2 Tablespoons shredded parmesan cheese
1 package Cappello’s Gnocchi
The rest of the sauce + ¼ cup half and half
Sprinkle of chives and shredded parmesan over the top (Optional)
In a small pan combine the roasted garlic cloves and butter over medium heat
Pulverize the garlic cloves while the butter is melting
Remove the butter and garlic from the heat and stir in the almond meal
Slowly pour in the half and half and stir until it is smooth then return to the heat
Boil for one minute
Add the salt, pepper, parmesan, and aged sharp white cheddar
Preheat the oven to 425’f (Do not heat it to 450’f according to the box directions)
Smear ½ cup of the cheese sauce over the top of the naked crust leaving about ¼ inch of crust showing around the edge
Top with the mozzarella, chicken, tomatoes, green onions, and parmesan; in that order
Place the pizza on the middle rack in the preheated oven and bake for 13 minutes
At the end broil on low for 2 minutes to brown the top
Remove and place back on the cardboard, or a cooling rack
While you are waiting start a pot of water boiling on the stove for the gnocchi
Once the water boils add the gnocchi and stir frequently
Turn the heat under the sauce back on to medium and add the other ¼ cup of half and half and stir until smooth and bubbly
Once the gnocchi floats to the top, about 3 minutes they are done
Drain and allow to sit for a few minutes
Transfer them to a serving bowl and pour the sauce over the top
Garnish with chives and grated parmesan if you like
NOTE: If you have never roasted garlic just preheat your oven to 350’f, cut the tops off of two small garlic cloves, or one large, drizzle with a little olive oil or avocado oil, wrap in foil, and bake for 30 minutes. Allow to slightly cool before using. Store unused garlic in the fridge.
The products were provided to me by Cappello’s for free for my honest opinion. All the thoughts are my own, and I only share products that I truly love and trust.