Sometimes I just get so damn excited about something I make that there’s zero filter available and I need to share the recipe ASAP.
This is one of those times (side note, it’s been happening a lot lately 😂).
Roasted Garlic Alfredo with Broccoli, Carrots, and Red Bell Pepper
- 1 package of gnocchi, I love Decceco’s gnocchi! Cook per package instructions.
- 2 cups finely chopped broccoli
- 2 carrots, finely chopped
- 1 red pepper, finely chopped
- 5 garlic cloves, roasted (recipe below)
- 2 tbsp butter or butter spread. I used Brummell and Brown
- 2 tbsp all purpose flour
- 1.5 cups 2% milk
- 3/4 cup grated Parmesan cheese
- Kosher salt and freshly ground pepper to taste
For Roasted Garlic
Preheat oven to 425 degrees and place garlic cloves (unpeeled) in tin foil and drizzle with oil and wrap them in the foil. Place in the oven for 20 minutes. Remove and set aside to cool.
After, in a medium sauce pan over medium low heat, melt the butter and squeeze the garlic cloves out of their shells, they should just pop out. Whisk them with the melted butter and add the flour. Add the milk, slowly, whisking constantly, to ensure no lumps are present. Raise the heat to medium and let the mixture simmer. Once slightly thickened, add the Parmesan cheese, salt, and pepper. Set aside.
Cook the gnocchi per package instructions. Or make your own. But I don't have a recipe for that...yet.
Next, in a sauté pan over medium heat, drizzle some olive oil and add the chopped vegetables. Cook for about 5 minutes and then add the alfredo sauce. When the gnocchi is done, drain the pasta, but reserve about 1/4 cup of the starchy water and pour into the alfredo filled sauté pan. Toss the gnocchi into the sauce and vegetables and let simmer for 1-2 minutes. Serve immediately with crushed red pepper, Parmesan cheese, and fresh chopped basil and parsley. Enjoy!