In honor of Lent, Three Bridges — a chef-crafted pasta, sauce, and meal brand that makes clean eating easy—are sharing meat-free recipes to enjoy on Lent Fridays. Here is the third in the series. Hope you enjoy!
Parmesan Gnocchi with Sweet Potato and Gorgonzola Cream Sauce
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PREP TIME: 5 min | COOK TIME: 20 min
TOTAL TIME: 25 min | YIELDS: 2 servings
- Gnocchi
- Vegetarian
Ingredients:
9 oz pkg | Three Bridges Parmesan Gnocchi |
6 Tbsp | sweet butter |
1 each | sweet potato, diced ¼” |
2 cloves | garlic, minced |
2 each | shallots, minced |
Pinch | nutmeg |
1 tsp | rosemary, minced |
2 Tbsp | flour, all purpose |
1 cup | milk |
4 oz | gorgonzola cheese, crumbled |
2 oz | walnut, pieces, toasted (optional) |
salt and pepper to taste |
Instructions:
- In a large sauté pan over medium high heat melt 3 Tbsp. of the sweet butter then add in the sweet potato and cook until sweet potato is lightly browned and soft. Season with salt and pepper. Hold warm.
- Melt the remaining 3 Tbsp. of butter with the garlic, shallots, nutmeg and rosemary over medium heat in a small heavy sauce pot. Cook until shallots are soft, about 3 minutes. Add the flour and stir often while cooking until flour turns a light brown color, about 5 minutes.
- Slowly whisk milk into roux the turn heat down to low and simmer until thickened, about 3 minutes. Stir in Gorgonzola and season with salt and pepper. Hold warm.
- Meanwhile, bring a large pot of water to a boil. Add gnocchi and cook according to instructions on package. Drain.
- Divide the parmesan gnocchi equally into 2 bowls. Top with the gorgonzola cream sauce then the butternut squash. Garnish with the walnut pieces. Serve and enjoy!