My work schedule tends to be a bit hectic during the week and then when you add in the holiday’s I try to keep my kitchen stocked with quick and easy items to prepare gluten-free lunches and dinners that take no more than 15 minutes start to finish. So with this is mind, I made a trip to Con’ Olio & Antonelli’s Cheese Shop last weekend so my kitchen would be stocked appropriately for this upcoming week.
I had a pasta dish, in particular, I have wanted to make for dinner:
– Gnocchi with a cream sauce
With that in mind, I headed to Con’Olio and Antonelli’s Cheese Shop to pick up the following ingredients:
Con’ Olio:
–Gnocchi di Patate (Gluten-Free product produced by Rustichella d’Abruzzo & imported from Italy)
Antonelli’s Cheese Shop:
-La Dolce (*Ask your cheese shop for gluten-free options as they can advise you on your available selections)
So Monday night I got started on the Gnocchi dish with a cream sauce (serves 2) & here is the recipe:
-One (1) bag of Gnocchi di Patate (gluten-free potato gnocchi) (17oz)
-Two (2) tablespoons of La Dolce
-One (1) tablespoon of cream cheese
-1/2 Cup Non-Fat Milk
-One (1) teaspoon White Truffle Oil
-Grated Parmigiano Reggiano
Pasta Preparation:
Start by lightly salting the water & bring to water to a boil. Once water has reached a rolling boil, drop in the Gnocchi di Patate and cook until the Gnocchi rises to the top and then strain off the water.
Sauce Preparation:
In a small saucepan, add in 1/2 cup of Non-Fat Milk and two (2) tablespoons of La Dolce and One (1) teaspoon of White Truffle oil. Over a low-medium heat constantly stir the sauce until the La Dolce/cream cheese begins to melt. *Note: In choosing the La Dolce cheese, it is very strong, so you may want to use less of the cheese or cut it with additional cream cheese. I tend to like my sauces on the strong side.
Once the sauce is ready, pour Gnocchi into a large pasta servicing dish and very lightly fold in the sauce with the Gnocchi so as not to break down any of the Gnocchi (they are very delicate). To finish off the dish you can add fresh-cut basil, grated Parmigiano Reggiano, along with fresh ground pepper on top.
Sit back & enjoy delicious gluten-free pasta for lunch or dinner!
Vendor Information:
Antonelli’s Cheese Shop:
4220 Duval Street
Austin, TX 78751
(512) 531-9610
Website: http://www.antonellischeese.com/
Con’ Olio:
10000 Research Blvd., Suite 130
Austin, TX 78759
(512) 342.2344
Website: http://www.conolios.com/
Photo Credits: Blinded By The Bite! (Rachelle King)
Monex
13.12.2010 at 20:43The use of black pepper on the exterior helps to dry the cheese and lends to a snappy bite to contrast the slightly creamy slightly sharp interior. Here we have a farmstead goat’s milk Gouda made for the Cypress Grove Creamline brand the same cheese maker that makes Humboldt Fog.
Blinded By The Bite!
14.12.2010 at 04:36I agree. . .the pepper sets off the cheese to lend a “snappy bite” in conjunction with the Dolce from Antonelli’s Cheese Shop.
austinurbangardens
08.12.2010 at 17:05Con’ Olio also has gluten free spagetti made from corn. I got some last week, just haven’t tried it. It looks delicious!
Blinded By The Bite!
08.12.2010 at 17:37They only had the gluten-free Gnocchi last time I was in so I will have to pop in the see Jeff & Tabitha at Con’Olio to stock up on some more product! Thanks for the head’s up!
austinurbangardens
08.12.2010 at 17:38The corn pasta wasn’t with the other pastas, it was in a basket in the window and I just stumbled upon it. It looked great!
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