SKILLET GNOCCHI PRIMAVERA WITH LEMON CREAM SAUCE

Skillet Gnocchi Primavera with Lemon Cream Sauce image

This gnocchi recipe showcases an abundance of fresh vegetables and is the perfect option for a spring meal, and the bonus is it's a one-skillet meal! If you're craving more protein, add in some chopped grilled chicken.

Provided by thedailygourmet

Categories Main Dishes Pasta Pasta Primavera Recipes

Time 30m

Yield 5

Number Of Ingredients 19

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Ingredients

2 tablespoons salted butter
1 ½ teaspoons lemon-infused olive oil
1 ½ 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
½ cup chopped red bell pepper
1 small zucchini, sliced diagonally
1 small yellow squash, sliced diagonally
1 cup vegetable broth
1 ½ tablespoons lemon juice
½ cup heavy cream
½ cup finely shredded Parmesan cheese, or more to taste
1 pinch salt and ground black pepper to taste
¾ cup halved grape tomatoes
⅛ teaspoon crushed red pepper flakes, or to taste

Steps:

Heat butter and infused olive oils in a large skillet over medium-high heat until butter is melted. Add gnocchi and stir frequently until golden, about 3 minutes. Add garlic and shallot; cook and stir until fragrant, 1 to 2 minutes.
Add broccoli, peas, carrots, bell pepper, zucchini, and squash; lightly saute until tender, 2 to 3 minutes. Slowly pour in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly add cream and 1/2 cup Parmesan cheese; mix to incorporate. Add remaining lemon juice and heat until warmed through and Parmesan is melted, about 3 minutes. Season with salt and pepper.
Garnish each serving with tomatoes, red pepper flakes, and Parmesan.

Nutrition Facts : Calories 358.1 calories, Carbohydrate 29 g, Cholesterol 63.3 mg, Fat 23.8 g, Fiber 5 g, Protein 9.6 g, SaturatedFat 13.2 g, Sodium 421.4 mg, Sugar 6 g