For me, holidays have been the hardest part of being gluten free. This is my first vegetarian Thanksgiving so that’s a new twist to what was already a challenge in finding foods I could eat and enjoyed. With that in mind, I trekked out to Abbotsford last weekend to visit the Gluten Free Living Expo – I wanted to get some new ideas for meals that evoke that holiday feeling. In the next few weeks, I’ll be sampling the awesome products I found and telling you all about where to find them and what to do with them so you can have a wonderful #glutenfreeholiday. Get ready for a full, happy (gluten free!) belly 😉
I want to start this recipe/review off by reminding you how much I love pasta. In truth, I’m a pasta snob. If it doesn’t have that certain consistency and flavour, I won’t eat it. Now the good news: Zara’s gluten free pastas are even better than many of the wheat pastas I used to eat! The flavours are full and rich, the texture is perfect, and they cook really quickly. Drum roll please!!!
1 package Zara’s Gnocchi (they have potato and sweet potato – both are amazing!)
1 white onion, diced
1 lare tomato, chopped
1 spring minced fresh rosemary
1/4 cup Sundried tomato tapenade (you can use any variety you like, but this one packs a punch 😀 )
1) Boil 2 litres of water (I use my electric kettle to speed things up, but you can do it on the stove of course)
2) Get your veggies prepped. Add a bit of coconut oil to a frying pan on medium heat – when the pan is hot, add in the diced onions and let caramelize for a few minutes.
3) When the water is boiling, in a medium sized pot add the gnocchi. It cooks in about 4 minutes (they will float when they’re done).
4) Drain the pasta and toss it in the frying pan, also adding the tomato, rosemary and about a 1/4 cup of tapenade.
5) Stir it all up for about a minute, just to mix it and lightly heat the tapenade.
6) Eat it 😀
Tapenades are meant to be eaten at room temperature or even cold, so you can also make the gnocchi (with or without frying up some onions), let it cool and add the tapenade to make a cold pasta salad of sorts.
Let me know what you discover xo