Skillet Gnocchi Primavera with Lemon Cream Sauce
Description
This one-skillet gnocchi primavera with lemon cream sauce recipe is packed with fresh seasonal spring vegetables. For extra protein, add cooked chicken.
Ingredients
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2 tablespoons salted butter
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1 1/2 teaspoons lemon-infused olive oil
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1 1/2 teaspoons herb-infused olive oil
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1 (12 ounce) package refrigerated gnocchi
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1 shallot, minced
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3 cloves garlic, minced
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2 cups small broccoli florets
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1 small zucchini, sliced diagonally
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1 small yellow squash, sliced diagonally
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1 cup frozen peas
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1 cup julienned carrots
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1/2 cup chopped red bell pepper
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1 cup vegetable broth
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1 1/2 tablespoons lemon juice
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1/2 cup heavy cream
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1/2 cup finely shredded Parmesan cheese, or more to taste
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1 pinch salt and ground black pepper to taste
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3/4 cup halved grape tomatoes
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1/8 teaspoon crushed red pepper flakes, or to taste
Directions
1
Melt butter with infused oils in a large skillet over medium-high heat. Add gnocchi; stir frequently until golden, about 3 minutes. Add shallot and garlic; cook and stir until fragrant, 1 to 2 minutes.
2
Add broccoli, zucchini, yellow squash, peas, carrots, and bell pepper; cook until tender, 2 to 3 minutes. Slowly stir in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly stir in cream and ½ cup Parmesan cheese to combine; stir in remaining ½ tablespoon lemon juice and cook until just heated through and cheese melts, about 3 minutes. Season with salt and black pepper.
3
Garnish servings with tomatoes, pepper flakes, and Parmesan.