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!
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!