Gnocchi with Bacon, Tomato and Pesto is a delicious gluten-free meal with Cappello’s Gnocchi. Great summer flavors come together in this family favorite dish. 
I love fresh pasta but it is one of those things that I just never get around to making, so I was pretty thrilled to get the opportunity to try Cappello’s line of fresh pastas that are gluten free and grain free. 
This is a shot from my Instagram, which I am still getting the hang of. I’m not the best with the iPhone camera either. Cappello’s offers their fresh pastas in lasagna sheets, fettuccine, and gnocchi and you are also going to love their cookie dough! The pastas are made with potato flakes, almond flour, tapioca flour and cage-free eggs. The Cappello’s pastas were wonderful and so easy to prepare. My family could not tell that it was not traditionally made pasta, we were impressed. We enjoyed the fettuccine for lunch one day and it simply disappeared before there was time for photos. That happens on occasion with a houseful of hungry boys. 
For the gnocchi I wanted to make something special. I had just made a nice batch of Garlic Roasted Basil Pesto and knew it would be a great combination. I also threw in a bit of crumbled bacon and some garden fresh tomatoes and this was a terrific meal that my husband and I loved. It was totally my kind of comfort food! 
This would be perfect for a quick weeknight dinner, I think I had it on the plate in less than 20 minutes. I also love that you can freeze Cappello’s pasta and cookie dough. So handy to have when you have guests that have a gluten free diet!
I would offer you up photos of the baked cookies, but guess what? Yes, they (well I may have had more than my share) ate them all in like 10 minutes. They were so delicious right out of the oven. They were crisp around the edges and soft in the center with amazing chocolate flavor. You will love them!
Order your Cappello’s pasta and cookie dough here or find a store near you. You can also find Cappello’s on Facebook, & twitter. 
- 12 oz Cappello's Gnocchi
- 1 tablespoon butter
- 2 tablespoons Roasted Garlic Basil Pesto
- 2 slices bacon, cooked and crumbled
- ¼ cup sliced grape tomatoes
- Cook gnocchi according to package directions and drain. Add butter to a skillet and place over medium-high heat. Stir until butter just starts to brown. Add cooked gnocchi, pesto and bacon, stir and cook about 2 minutes until pesto completely coats gnocchi. Spoon onto serving dishes and garnish with sliced tomatoes.
Disclosure: I was provided with product for review purposes but I was not compensated for this post. All opinions are my own.
