PALEO & WHOLE30 CAESAR SALAD WITH GNOCCHETTI SARDI
To Purchase GRAIN FREE Pasta DOH Mix Go To Below Amazon Link:
PALEO & WHOLE30 CAESAR SALAD WITH GNOCCHETTI SARDI
On this PALEO & WHOLE30 journey, I can say that I try to eat more plant-based dishes than meat. Moving toward flexitarian! I do eat a lot of Ceaser salad, often with a piece of protein like chicken. But I decided to develop this recipe for a Ceaser salad with gnocchi, specifically gnocchetti sardi. This grain-free version of gnocchi is very dense and chewy. I love the gnocchi this way as it gives me that feeling of satisfaction. I can chew on something substantial in my salad.
Gnocchetti Sardi takes us back to Sardinia, where old traditions have changed little. Traditionally, in this region, the dumplings were made in the late fall and winter, after the annual pig slaughter. Today they are prepared all year long.
Gnocchetti Sardi is known as “malloreddus.” The word means “small bulls.” This gnocchi is considered special because of its tiny size. In the old days, the dumplings were made by pressing tiny pieces of dough with the thumb against the bottom of a wicker basket called “ciurili. ” Today Italian chefs and cooks use a grooved board.
Gnocchetti Sardi works with meat sauces or sauces with the consistency of ricotta. The resulting pasta dish tastes at its best when sprinkled with Parmigiano-Reggiano or Pecorino Romano. Its most famous dish is Gnocchetti Sardi Alla Campidanese, made with tomato, sausage, wild fennel, saffron, and the ever-present Sardinian pecorino. Delicious.
This dish is packed with nutrition. The avocado is a good source of monounsaturated fat, which can reduce your risk of heart disease. This fruit also helps to ward off some cancers (colon, stomach, pancreatic, cervical), helps to lower the risk of depression, improves digestion, and helps to protect your body from chronic diseases. The gnocchi in this recipe is made from mostly almond flour. Almond flour is rich in vitamin E, a group of fat-soluble compounds that act as antioxidants in the body. They help to prevent the damage caused by free radicals. Free radicals can accelerate aging and increase your risk of heart disease and cancer and may help to lower the risk of Alzheimer’s. Magnesium is another nutrient abundant in almond flour. It helps to improve blood sugar control, reduced insulin resistance, and lower blood pressure.
This dish has lots of chemo-sensory sensations going on, which is why I love this dish. The lettuce and bacon provide some crunchiness, set against the very dense and chewy gnocchi. The avocado is creamy. The dish also has saltiness from the Parma, bacon, and Coconut Aminos. The hint of lemon adds some tanginess. The mustard adds some bite. Garlic is both a taste sensation (pleasant bitterness) and flavour sensation (the flavour of garlic).
DIRTY-BIRDY WINE NOTES: FOR PALEO, WHOLE 30 NOT-SO-STRICT LIFESTYLE:
With all the big tastes, flavours and textures in this dish, you need a wine with some complexity and weight to match. A light, fruity white would get dominated by the dish. Choose a big white like barrel-fermented Chardonnay or Fume Blanc or light, fruity red like Pinot Noir.
MAKING GNOCCHETTI SARDI
The grain-free gnocchetti sardi is made with FRESH DOH.
Our FRESH DOH Grain & Gluten Free Fesh Pasta Dough Mix is available on Amazon in Canada and the USA.
Here is a video to show you how to make these little nuggets of joy.
NEEDED EQUIPMENT AND UTENSILS
Food processor or mixer
Pull the DOH together into a ball and place it on a piece of parchment paper.
Cut dough into 4 pieces.
Roll into 4 balls, and then 8 smaller balls.
- Prep Time: 20
- Cook Time: 5
- Total Time: 25
- Yield: 4 1x
- Category: PALEO & WHOLE30
- Method: BOILING
- Cuisine: DINNER
- Diet: Gluten Free
1 teaspoon olive oil (for boiling water)
1 package of FRESH DOH Fresh Pasta Dough Mix
½ cup water plus 1 tablespoon at a time (as needed)
8 slices Paleo/Whole30 compliant bacon
20 ounces romaine lettuce, outer leaves discarded, inner leaves washed and dried
2 avocados sliced
3 cloves garlic, minced
1 teaspoon of sea salt
4 anchovy fillets
1 tablespoon freshly squeezed lemon juice
1 teaspoon Coconut Aminos
½ teaspoon Dijon mustard (optional)
2 large egg yolks
½ cup extra-virgin olive oil
1/2 cup homemade Paleo & Whole30 Vegan Parmesan*
Freshly ground black pepper (optional for seasoning)
*Check out this blog for the Paleo & Whole30 Vegan Parmesan recipe:
In a large pot bring 16 cups of water and 1 teaspoon of olive oil to a boil. Meanwhile, in the bowl of a mixer add FRESH DOH mix and water. Mix together to form a sticky DOH ball. Place DOH in a bowl, cover, and refrigerate for at least one hour. The DOH should not be too sticky once cooled.
Place a small piece of parchment on a plate (to keep DOH from sticking.)
Transfer DOH to a larger piece of parchment paper on a work surface. Cut DOH into 4 balls and then into 8 balls. Gently roll each ball of dough into a log, roughly the thickness of your thumb. Cut the log into ¾ inch pieces. (You will be cutting the gnocchi from the DOH smaller than traditional pasta, as the DOH expands in boiling water.)
Cut each log into pieces diagonally. Or for a true gnocchi shape, hold a fork in one hand and place a gnocchi piece against the tines of the fork. Use your thumb and press in and down the length of the fork. The gnocchi should curl into a slight “C” shape, their backs will capture the impression of the tines as tiny ridges (good for catching sauce). Set each piece of gnocchi on the small plate lined with parchment. Repeat, using all the DOH.
Boil gnocchi for 4 minutes or until gnocchi float to the water’s surface. Remove gnocchi from the boiling water with slotted spoon. Place drained gnocchi in a bowl. Add 1 teaspoon of olive oil to coat. Set aside.
In a skillet over medium heat, cook bacon until the fat has rendered, about 7 minutes. Drain bacon on paper towel.
Meanwhile to make Caesar salad, in a large bowl combine bacon, lettuce and avocado. Set aside.
In a small bowl combine garlic, anchovy fillets, and salt. Mash garlic and anchovies into a paste. Using a fork, whisk in the lemon juice, Coconut Aminos, mustard, and egg yolk. Whisk in the olive oil. Add vegan parmesan. Mix well. Reserve.
Chop the romaine leaves into 1 1/2-inch piece. Add to a large bowl. Add gnocchi, bacon, avocado, and Parma. Add dressing and toss. Divide between bowls. Garnish with more Parma if desired. Season with black pepper.
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