Lemon Cream Sauce Skillet Gnocchi Primavera

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

Step 1

Melt the butter and warming the infused olive oils in a large skillet over medium-high heat. Once the butter is melted, toss in the gnocchi and cook, stirring often, until they turn golden—this usually takes about 3 minutes. Add the garlic and shallot next, cooking and stirring for another minute or two until everything smells amazing.

Step 2

Throw in the broccoli, peas, carrots, bell pepper, zucchini, and squash. Give everything a quick sauté for 2 to 3 minutes until the veggies are just tender. Pour in the broth and a tablespoon of lemon juice, letting it simmer for about 5 minutes so the flavors come together and everything heats through.

Step 3

Slowly stir in the cream and half a cup of Parmesan cheese, mixing until the sauce is smooth and creamy. Add the rest of the lemon juice and keep warming it all until the cheese melts and the sauce is nice and hot, around 3 more minutes. Taste and season with salt and pepper as needed.

Step 4

When you’re ready to serve, sprinkle on some fresh tomatoes, a pinch of red pepper flakes, and a little extra Parmesan for a perfect finishing touch.