Pumpkin Alfredo Recipe
Roasted parsnips and carrots in a pumpkin Marscapone alfredo, with gold potato gnocchi and shaved Parmigiano-Reggiano
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Roast the Vegetables
Preheat the oven to 400°F (200°C). Chop the parsnips and carrots into bite-sized pieces, toss them in olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20-25 minutes, or until tender and golden.
- 2
Cook the Gnocchi
In a large pot of boiling salted water, cook the gnocchi according to package instructions. They are done when they float to the surface. Drain and set aside.
- 3
Prepare the Alfredo Sauce
In a large saucepan over medium heat, add a bit of olive oil and minced garlic. Sauté for about 1 minute until fragrant. Add pumpkin puree, heavy cream, and mascarpone cheese. Stir until well combined and heated through. Season with salt and black pepper to taste.
- 4
Combine the Dish
In the saucepan with the sauce, add the cooked gnocchi and roasted vegetables. Toss gently to coat everything in the sauce. If the sauce is too thick, you can add a bit of pasta water to reach the desired consistency.
- 5
Serve
Plate the pumpkin Alfredo gnocchi and top with shaved Parmigiano-Reggiano. Enjoy your meal!
