Potato-Squash Gnocchi Carbonara Recipe

 In a bowl, combine the mashed potatoes, squash, and flour. If too moist, add more flour. Season with salt and pepper. Chill for 15 minutes.

In a pot of boiling water, drop gnocchi by tablespoons. Drain out when the gnocchi floats to the surface. Set aside.

In a pan, cook the bacon until brown. Remove the excess oil then sauté the garlic, onions, and asparagus. Stir in milk and cream. Cook until slightly thick. Season with salt, pepper, and cayenne.

 

Add in the cooked gnocchi. Before serving, top with cheese and parsley.