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Skillet Gnocchi Primavera with Lemon Cream Sauce
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Vibrant spring vegetable gnocchi with creamy lemon Parmesan sauce - a delightful vegetarian dish bursting with flavor.
Ingredients:
  • 2 tablespoons salted butter
  • 1.5 teaspoons lemon-infused olive oil
  • 1.5 teaspoons herb-infused olive oil
  • 1 (12 ounce) package refrigerated gnocchi
  • 3 cloves garlic, minced
  • 1 shallot, minced
  • 2 cups small broccoli florets
  • 1 cup frozen peas
  • 1 cup julienned carrots
  • 0.5 cup chopped red bell pepper
  • 1 small zucchini, sliced diagonally
  • 1 small yellow squash, sliced diagonally
  • 1 cup vegetable broth
  • 1.5 tablespoons lemon juice
  • 0.5 cup heavy cream
  • 0.5 cup finely shredded Parmesan cheese, or more to taste
  • 1 pinch salt and ground black pepper to taste
  • 0.75 cup halved grape tomatoes
  • 0.125 teaspoon crushed red pepper flakes, or to taste
Instructions:
  • In a large skillet over medium-high heat, melt butter and infused olive oils. Cook gnocchi, stirring frequently until golden, about 3 minutes. Add garlic and shallot; cook and stir until fragrant, 1 to 2 minutes.
  • Saute broccoli, peas, carrots, bell pepper, zucchini, and squash until tender for 2 to 3 minutes. Pour in broth and 1 tablespoon lemon juice; heat for about 5 minutes. Stir in cream and 1/2 cup Parmesan cheese until melted. Finish with the rest of the lemon juice, heating for 3 more minutes. Season with salt and pepper.
  • Top each serving with flavorful tomatoes, a sprinkle of spicy red pepper flakes, and a generous shaving of savory Parmesan cheese.

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