Being able to eat real food again is pretty much the best thing ever. Even though I think I went a little nuts the last couple of days…turns out when you lose 15 pounds, your stomach shrinks and can’t hold as much food as it used to and trying to clean your plate *might* cause a little digestive distress. Ooops. But it’s so GOOOOOOOD!!! Why is life so unfair?!
Had to Primal-ize the original recipe, naturally, but Jessica is crazy talented and it’s hard to change too much for fear of insulting her genius. I actually had a pack of Cappello’s fettuccine but I had only thawed the gnocchi and left the fettuccine frozen, no biggie. Also used mozzarella instead of fontina cheese since I try to only eat raw and pastured dairy products and couldn’t find any good quality fontina, coconut milk instead of cow’s milk, arrowroot instead of flour, and naturally I had to mess with proportions to accommodate the ingredient changes. So maybe I butchered it completely. Geez, now I feel like a total jerk.
(adapted from this recipe)
2 pkg Cappello’s Gnocchi, thawed but uncooked
2 T Butter
2 T Arrowroot Powder
2 Cloves Garlic, minced
1 Can Coconut Milk
2 T Mascarpone
1/2 c Fresh Grated Parmesan
1/2 c Pumpkin Puree
Salt and Pepper to taste
2 c Chopped Pre-Cooked Chicken (optional…but a great way to use leftovers!)
Fresh Slices of Mozzarella
Preheat oven to 350 degrees.
Heat butter in a large saucepan over medium heat. Once melted and slightly browned, whisk in arrowroot and create a roux, stirring till bubbly. Add garlic and stir for a minute or so, then add in coconut milk, stirring constantly and increasing heat to medium-high. When the mixture has thickened a bit, add in mascarpone, Parmesan pumpkin, salt, pepper, nutmeg, and cinnamon. Continue to whisk until it is a thick sauce.
Grease a large baking dish and add gnocchi and chicken. Pour sauce over top and stir well to coat evenly with the sauce. Arrange slices of fresh mozzarella on top. Bake for 20-25 minutes, until bubbly.by