Whole 30 Italian Night.

This post is coming to you late because I‘m really behind on life.  And stressed, and unfocused.  Praying this will pass!

Tuesday night‘s din din was MY kind of food ~ pasta!!!  Only, made with Whole 30 compliant ingredients ~ YAHOO!

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I wanted to make Lidia’s famous Pasta Trio, but I figured only two kinds of “pasta” would do.

Here’s what we ate:

Sweet Potato Gnocchi with Brown Ghee and Sage Sauce (if I’m being honest, BURNT sage)

Zoodles Bolognese

Caesar Salad, of course

It was a new way of making my Caesar dressing, and I think it’s my favorite to-date.

Here‘s what I did:

FAVORITE CAESAR DRESSING:

(This is loaded with anchovies, so if you don‘t like anchovies, well, try it anyway because you might be surprised)

Blend the following ingredients ~

  • 4-5 anchovies
  • 1 tablespoon Dijon mustard
  • juice of 1-2 lemons (depending on size)
  • Fresh cracked black peppers (you might not even need salt)
  • 1 teaspoon Better Than Boullion concentrated veggie broth
  • 2 tablespoons veggie broth
  • 2 tablespoons good olive oil (I use the California brand)

It‘s the volume of anchovies that make this soooooo good.  I‘m hooked on this dressing.  It‘s loaded with healthy Omega-3‘s with all those anchovies, and I love that.

Everything turned out fantastic, except for the watery zucchini.  I just can‘t figure out how to keep zoodles from making a watery mess on my plate.  It still tastes good ~ I just don‘t like the way it looks.

The Sweet Potato Gnocchi was my favorite, though.  And even though it was just tossed in sage and melted ghee, I want to try it next time with this creamy kale sauce the recipe suggests.  I just ran out of steam after making everything else.

Here is the BRILLIANT blog where I got my Sweet Potato Gnocchi recipe!

https://paleoglutenfree.com/recipes/paleo-sweet-potato-gnocchi-with-kale/

This is a fantastic blog!  I am very impressed with this recipe.  It uses one baked sweet potato, cassava flour, an egg, and some salt.  I think that‘s it.

The consistency was absolutely perfect.  You drop the gnocchi into boiling water for 2 minutes, and then you put it in your frying pan with the sauce, just to combine and also brown the gnocchi a bit.  But the cool thing is:  you can make the dough and even do the boiling step, all ahead of time.  That‘s what I did.  After I boiled the gnocchi, I put it all on a sheet pan, lined with a paper towel, and popped the gnocchi into the fridge.  Then when the Hub got home, I just took it out and popped it in the sauce!

I really felt like Donna Reed, y‘all.

Minus the pearls, heels, and makeup.

Check out how beautiful, too! a6c29dc9-634c-49c3-ad0e-f02f5f530f2a

These have the classic ridges, like gnocchi is supposed to have, but you don‘t have to do that.  You can keep the pillows smooth, or make those ridges with a fork, or if you‘re a snobby so-and-so who gets to go to Italy every other year with a bunch of Catholic High School choir kids, you can get your own gnocchi tool from Florence…

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Such a snob.

I‘m sure you can get that tool here, but I so enjoyed bragging about my Under the Tuscan Sun moment.

That tool is also maybe the most therapeutic fidget spinner known to man.  I highly recommend it.  Very calming.  I can see my Italian grandmother smiling now.  Oh wait ~ I don‘t have an Italian grandmother.

SURELY I‘m just a little bit Italian?

No?

Okay moving on.

I‘ll post the bolognese tomorrow!

 

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