Directions

Make the Alfredo sauce:

1. In a medium saucepan over medium-low heat, melt the butter with the olive oil.
2. Add in the onion and cook until translucent, about 4-5 minutes.
3. Add the garlic, heavy cream and white pepper. Bring mixture to a simmer.
4. Stir often.
5. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.

Make the roasted vegetables:

1. Preheat oven to 450 F.
2. On a lined baking pan, toss vegetables and tomatoes with oil then season with salt and pepper to taste. Roast 15-20 minutes or until tender, stirring once.
3. Meanwhile, make and cook gnocchi according to recipe below.

Make the ricotta gnocchi:

1. Blend eggs and ricotta with salt and pepper, as desired. Stir until smooth.
2. Mix in flour until a soft dough forms.
3. Divide dough into 3 portions.
4. Roll each portion into a rope with a 3/4-inch diameter.
5. Cut into 1-inch lengths.
6. Mark gnocchi using a fork.
7. In a large stock pot over medium-high heat, boil gnocchi in salted water until they float.
8. Drain and add to a large bowl.
9. To the large bowl of gnocchi, add in the roasted vegetables and Alfredo sauce. Stir to combine. If desired, sprinkle with basil and Parmesan cheese.