Parmesan Gnocchi with Sweet Potato and
Gorgonzola Cream Sauce
By FBWorld Team

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

Prep Time: 5min.

Cook Time: 20 min.

Total Time: 25 min.

Yields: 2 servings

Ingredients:
9 oz. pkg. Three Bridges Parmesan Gnocchi
6 tbls. Sweet Cutter
1 each Sweet Potato, (diced 1/4")
2 cloves Garlic, (minced)
2 each Shallots, (minced)
Pinch Nutmeg
1 tspn. Rosemary, (minced)
2 tbls. Flour, All Purpose
1 cup Milk
4 oz. Gorgonzola Cheese, (crumbled)
2 oz. Walnut, Pieces, (toasted (optional)
Salt and Pepper to taste

Procedures:
1. In a large sauté pan over medium high heat melt 3 tbls. 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.

2. Melt the remaining 3 tbls. 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.

3. 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.

4. Meanwhile, bring a large pot of water to a boil. Add gnocchi and cook according to instructions on package. Drain.

5. 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!

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