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Creamy Garlic Parmesan Sweet Potato Gnocchi with Crispy Artichokes

Creamy Garlic Parmesan Sweet Potato Gnocchi
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★★★★★

5 from 1 review

Creamy Garlic Parmesan Sweet Potato Gnocchi with Crispy Artichokes takes pasta night to a new level. The combination of this decadent sauce, the slightly sweet gnocchi, and the salty, crispy artichoke hearts is out of this world. Plus, it can be made gluten-free.

Ingredients

Scale
  • 1 tablespoon unsalted butter
  • 3 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 3/4 cup 2% or whole milk
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 9 ounces uncooked sweet potato gnocchi
  • 1 tablespoon olive oil
  • one 6.5oz jar artichoke hearts, drained and roughy chopped
  • fresh chopped parsley for garnish (optional)

Instructions

  1. Cook gnocchi as directed
  2. Melt butter in a medium-sized sauce pan on medium heat
  3. Add garlic and cook for 1 minute
  4. Add flour and whisk constantly for about 30 seconds minute until thickened but not browned
  5. Slowly begin whisking in the milk and continue until forms a thick & smooth sauce
  6. Reduce heat to low to let sauce continue cooking for 3 minutes, stirring frequently
  7. Whisk in parmesan cheese, salt and pepper. Turn off heat and set aside
  8. In a separate medium to large sauce pan, add olive oil and turn heat to medium
  9. To the pan add drained/cooked gnocchi and artichokes. Toss to coat in olive oil and let cook for about 2 minutes, just until both get slightly browned and crispy on the outside
  10. Turn off heat and coat in parmesan cream sauce (you may not need it all, so you can save the rest for other use!)
  11. Top with parsley or any fresh herbs, and enjoy!
@hungry.blonde

These flavors and textures 📈 #vegetarianrecipe #foodtok

♬ Often - Kygo Remix - The Weeknd

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Find it online: https://hungry-blonde.com/sweet-potato-gnocchi/

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