Cappello’s Pasta Review & Basil “Ricotta” Baked Gnocchi Recipe


I cannot say enough good things about Cappello’s pasta.

Pasta is one thing you usually have to give up when you go paleo, unless if you use zucchini noodles (eww, no thank you!) or spaghetti squash, which is good, but it’s not pasta.

Now, you can make your own pasta out of almond flour, but honestly, who has the time? I mean, I could make the time, but who has the patience? Not this girl.

That is why I love Cappello’s.

Cappello’s is an online seller of their grain/gluten/diary free pastas, and they now offer a grain-free and vegan cookie dough, which I have not tried yet, but have heard many rave reviews.

There are three options of pasta available as of today: fettuccini, gnocchi, and lasagna sheets, and let me tell you, this pasta is the real deal. The first time I used a Capellos pasta product was to make a chicken and spinach lasagna (I will get the recipe out eventually, I promise), and I was literally in shock: I couldn’t believe that the pasta tasted like, well, pasta!

Cappello’s products are not only tasty, but far healthier than the seemingly healthy “whole wheat” pasta. The lower carb content, higher protein count, and the fact that they use cage-free eggs in their pastas makes these pastas not only a delicious addition to your meal, but also an addition that you can feel good about, and not end up going into a carb coma.

The ingredients are real and simple. The lasagna and fettuccine contain only five ingredients: almond flour, cage-free eggs, tapioca flour, xanthan gum, and sea salt. Since they both have the same ingredients, the lasagna sheets and fettuccine pasta taste the same, but can be used for different purposes. They are chewy, salty, and bread-y, just like pasta should be, not to mention, paleo friendly! Who would have thought the day would come when we could eat pasta again?

 The gnocchi ingredients include organic potato flakes, water, almond flour, cage-free eggs, tapioca flour, potato starch, and sea salt. These little balls of joy taste buttery and rich flavor, and make for a great side dish to any meal!

Eating paleo becomes so much easier when there are delicious replacements of your old favorite foods!

I decided to get creative with the gnocchi the other night and create a delicious side dish, Basil “Ricotta” Baked Gnocchi. I had no idea how good it would really be until I bet into the doughy, marinara and cashew “ricotta” topped gnocchi. I hope you all like the recipe as much as my family and I did!

Pasta lovers, rejoice!


Basil “Ricotta” Baked Gnocchi

Serves 4 as a side dish


For the Basil Cashew “Ricotta”:

½ cup raw cashews, soaked in water overnight

3 ½ tbsp. water

1 tbsp. fresh chopped basil

1 tsp. lemon juice

1/8 tsp. garlic powder

Sprinkle of sea salt

1.       Soak your cashews overnight, or at least 6 hours.

2.       Add your soaked cashews into a food processor or high-speed blender along with the water and lemon juice. Blend or pulse until blended well. The cashews should be mostly broken down, with a few chunks. The mixture will look similar to cottage cheese.

3.       Remove the “cheese” from the blender into a bowl. Stir in the fresh chopped basil, garlic powder, and sea salt.

4.       Place mixture in the refrigerator while you prepare the gnocchi.

For the Gnocchi:

1 package Cappello’s gnocchi (12 oz.)

½ cup marinara sauce (I used Amy’s Low Sodium Marinara Sauce)

Whole recipe of the Basil “Ricotta”

1.       Set your oven on “broil.”

2.       Cook gnocchi according to package directions.

3.       Divide gnocchi evenly among four oven-safe, 8 oz. ramekins.

4.       Add 2 tbsp. marinara sauce on top of each gnocchi-filled ramekin.

5.       Take the cashew cheese out of the refrigerator and divide evenly between the four ramekins.

6.       Place the gnocchi in the oven to broil for 6-8 minutes, or until the top of the “cheese” is beginning to become a golden brown.

7.       Remove from the oven with oven mitts, as the ramekins will be HOT!

8.       Let cool and celebrate! You get to eat pasta again!

Recipe Notes:

Don’t have Cappello’s gnocchi at the moment? There are quite a few paleo gnocchi recipes out there you can make and try, like this one. Use 12 oz. of whatever gnocchi you make.

● Not a fan of basil? You can try other fresh spices like thyme or rosemary for a different taste.

● If you don’t have ramekins to bake the gnocchi in, use a small, 8-inch baking dish instead and distribute the ingredients evenly across the dish.


Questions of the Day:

“What do you use for a pasta substitute?”

“Have you ever tried any of Cappello’s products?”

“What is your favorite pasta dish?”

 ~Mine used to be any kind of stuffed pasta…..great, now I’m hungry!

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