What’s for dinner?

Gluten Free Rice & Potato Gnocchi

What’s for dinner:

Gluten Free Gnocchi with Alfredo sauce accompanied by a GF Caesar Salad is what I made for my family in about 15-20 minutes if that.

I came across Corabella’s rice and potato gnocchi’s that were gluten-free at the grocery outlet yesterday. I bought 3 boxes at $1.99/box. And have to say they were very good and paired well with a gluten free Caesar Salad for dinner!

The down side to the Grocery Outlet is their products don’t stay around for long, so I might have to go back and buy a few more packages to stock up on.

Pasta Alfredo

Originally written on July 23, 2014 I know we had pasta on Saturday — but the hubby is out with friends tonight and the kiddos asked for pasta, so why not. Instead of noodles I am cooking Penne Pasta tonight…. yum! PastaAlfredo

Pasta Alfredo 

I decided to use an Alfredo Sauce packet. Normally I make my own alfredo, but wanted to try something different.

Alfredo Sauce

1 pkg Simply Organic
1-1/2 cup whipping cream
2 tsp Butter
1/4 cup grated parmesan cheese

Pasta:
Penne Pasta (I am using TruRoots ancient grain organic penne pasta)
Salt, to add to boiling water (I use Himalayan Pink Salt)
4-6 cloves Garlic, minced
Mushrooms, sliced (I used Baby Bella)
1 TBSP olive oil
12 oz Veggies of your choice

1. Place a large pot of water on to boil for pasta. When it boils, add salt and pasta and cook to al dente.

2. While water is boiling sauté garlic with olive oil. When garlic is tender add mushrooms. Sauté mushrooms until tender.

3. Add butter and whipping cream to sautéd garlic and mushrooms. When butter is melted add Simply Organic Alfredo Sauce packet. Stir, but don’t over stir otherwise you will have the sauce separate. It will still taste great, however, it just will look oily. Once you have a smooth consistency remove from heat and add grated parmesan cheese.

4. Cook your veggies. 5. When every step is done — toss everything in a HUGE pot and toss! ENJOY!