Cappello's Will Save Me from Myself -- Fancy Fridge Find #2

After visiting several Whole Foods in Manhattan, I finally found what I was looking for at the East 88th and 3rd Ave location.

Drum roll please......

Cappello's paleo friendly, gluten free and grain free fettuccine, gnocchi and naked pizza crust! I grabbed what was left and made a beeline to the checkout section. 

Can life get any better than this!? I love the paleo movement -- it's spreading each and every day. It must mean that it works. ;-)  You won't know until you try!

The reason why I am so excited for this, is because my boyfriend is insane and doesn't like pasta much -- mostly because he knows how bad it is for us. So whenever we plan a cheat meal, I want pasta and he doesn't. I always let it slide because I know how it will make me feel so we haven't had pasta in ages. Now I get to have pasta and enjoy it with him because it is PALEO and neither of us will feel the guilt normally associated with eating it. 

I didn't have a sauce and we are trying to save money so I went ahead and made this FANCY FRIDGE FIND #2 along with the Gnocchi! In my fridge, I had beef bone broth, heirloom cherry tomatoes, arugula, onions and garlic. Voila! Buonissimo! A delicious Italian dish is made. 

Ingredients

1/2 lb grass-fed ground lamb

1/2 cup heirloom cherry tomatoes

1/2 cup beef bone broth

2 tbsp olive oil for lamb and veggie mix, 1 tbsp olive oil for gnocchi

3-4 quarts of salted water to boil

3 cloves garlic, minced

1/2 medium onion, diced

1 tsp arrowroot powder

1 handful arugula

1/2 tbsp Italian seasoning

1/4 tsp crushed red pepper

Salt and pepper to taste

Cappello's Gnocchi (serves 2)

Paleo cheese (just a little sprinkle on top! Or douse your gnocchi in it like my man did -- whichever you fancy)

Preparation

1. Boil 3-4 quarts of salted water in medium size pot.
2. While water comes to a boil, mince garlic, dice onion and put in a medium-large pan with olive oil.
3. Add the ground lamb to the onions and garlic once softened and add salt and pepper to taste. Sauté until brown and add the diced tomatoes to the mix. 
4. Add Italian seasoning and crushed red pepper and mix for about 1 minute. 
5. When the water is boiling, add gnocchi and stir every 30 seconds for 3-5 minutes until all of the gnocchi have risen to the top. That means they are done. Then drain them. 
6. Prepare another large pan on burner and heat oil for the gnocchi. Add drained gnocchi to the pan and brown gnocchi a little bit. 
7. Add beef bone broth to the lamb mixture and stir for about 2 minutes until it has cooked down a little bit.  
8. Add the arrowroot powder to the lamb mixture and mix into the sauce -- this is used as a thickener.
9. Add the whole lamb mixture to the gnocchi pan to combine and stir together. 
10. Remove from heat and add in the arugula and mix together.
11. Sprinkle or douse with paleo cheese, serve and enjoy!

These little pillow-y pieces of perfection melt in your mouth and don't make you feel like you have a rock in your stomach -- which is something I remember feeling back when I was eating a lot of cheese and carbs at an Italian restaurant.

Cappello's, thank you for saving me a trip to the closest Italian restaurant -- this way you also save me from a tummy ache and a guilty mind. 

Everyone -- go try Cappello's today! You won't be disappointed. Can be found in most Whole Foods!

More to come when we try the fettuccine and naked pizza crust...