The D-Man was having Cappello’s withdrawal the other day and asked if we could make some for dinner. He wanted something “cheesy” so I suggested we make Macaroni and Cheese substituting Cappello’s Grain Free Gnocchi for organic brown rice pasta. We had just picked up some raw horseradish cheese from one of our local farms, and I also had a fresh batch of horseradish in the refrigerator (see the recipe here for making horseradish from scratch: http://livingglutenandgrainfree.com/2014/04/09/homemade-horseradish/). We decided to make a horseradish cheese sauce for our Cappello’s Gnocchi, or as the D-Man called it, Cappello’s with a Kick! Just a reminder, Sharp Cheddar Cheese that you purchase in those little plastic packages at the grocery store is not naturally orange. For those who like that golden/orange color (like the D-Man), simply add turmeric and paprika to color your cheese sauce naturally. Not only will the Turmeric give that beautiful golden color to your sauce, but it’s a healthy addition since this spice is a natural anti-inflammatory. Studies have shown that turmeric can inhibit the growth of cancer cells, especialy breast, prostate, lung and colon cancer. Turmeric has also been found to prevent the oxidation of cholesterol, and improves the liver’s ability to detoxify xenobiotic (toxic) chemicals.
3 Tablespoons Pastured Butter
3 Cups Milk (any milk will work for this recipe)
3 to 4 Tablespoons of Tapioca or Arrowroot Flour
OPTIONAL FOR YELLOW COLOR: 3 teaspoons Ground Turmeric and 1 ½ teaspoons ground Paprika (adjust to get the color you like).
1 Tablespoon Fresh Horseradish (more if you are brave like the D-Man)
1 ½ teaspoon Sea Salt
1 teaspoon Ground Organic Onion Powder
½ teaspoon Ground Organic Nutmeg
¼ teaspoon Ground Pepper (you can use white pepper if you want to be fancy)
2 ¼ Cups of Horseradish Cheese, shredded (or your favorite natural sharp cheese)
1 Cup Mild Cheese (I used fresh Mozzarella and Fontina)
2 Containers of Cappello’s Gnocchi, cooked per package instructions
OPTIONAL: ½ Cup Coarsely ground almonds or almond flour for topping
Preheat oven to 375 degrees F.
Cook your Cappello’s Gnocchi or favorite Gluten Free Pasta according to package directions, and set aside.
Melt butter in a large skillet over medium heat.
Add the tapioca or arrowroot flour to the melted butter then add the sea salt whisking until a paste (roux) forms.
Slowly pour in your milk of choice, whisking constantly to prevent lumps or burning.
Continue whisking for approximately 10 minutes or until the sauce has thickened and the milk begins to bubble.
Remove from heat and stir in nutmeg, pepper, onion powder, fresh horseradish, and optional turmeric and paprika.
Place pot back on low heat and stir in 1 ½ cups of horseradish cheese, then add the mild cheese stirring to incorporate.
Stir until the sauce is smooth.
Add the cooked pasta and stir until well combined.
Pour mixture into baking dish and sprinkle with the optional ground almonds/almond flour.
Bake for 20 minutes or until slightly browned on top.
Allow to cool for 5 minutes before serving.