The past few years have been a wild, generally unpleasant family ride through chronic health issues, and we’re still just doing what we can to hang in there. Gluten-free is easy enough, and we’ve had great success adapting everything to GF (as you would have noticed in recent posts), and dairy-free is not too hard either (choking back your tears at not being able to drink grated pecorino straight from the bag when no one’s looking). But grain-free is a little trickier… So we’ve made things easier for ourselves by adding these gnocchi into regular rotation!

Pasta that looks like beans! This week’s capunti are made with a classic flour and water dough; no pasta sheets, no filling, just hand-shaped pods of goodness. You might remember that way back we made casarecce and pici with similar doughs. Like them, the lack of egg in our capunti makes for a creamy, smooth texture. Poke a few little hollows in the middle to catch the sauce, and you’ve got a simple and tasty little pasta.