Skillet Gnocchi Primavera with Lemon Cream Sauce
Recipe by thedailygourmet from allrecipes.com
Dinner 30 Mins.
Ingredients
5
5 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 5 servings
- Calories: 358
- Carbohydrate: 29g
- Fat: 24g
- Fiber: 5g
- Protein: 10g
- Sugar: 6g
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