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.
Ingredients
- salted butter: 2 Tbsp
- ½ teaspoons lemon-infused olive oil: 1 piece
- ½ teaspoons herb-infused olive oil: 1 piece
- refrigerated gnocchi: 1 pack (12 ounce pack)
- garlic: 3 clove (minced)
- shallot: 1 piece (minced)
- small broccoli florets: 2 cups
- frozen peas: 1 cup
- carrots: 1 cup (julienned)
- red bell pepper: 0.5 cup (chopped)
- zucchini, sliced diagonally: 1 piece
- yellow squash, sliced diagonally: 1 piece
- vegetable broth: 1 cup
- ½ tablespoons lemon juice: 1 piece
- heavy cream: 0.5 cup
- Parmesan cheese: 0.5 cup (to taste, finely shredded)
- pinch salt and ground black pepper: 1 piece (to taste)
- grape tomatoes: 0.75 cup (halved)
- red pepper flakes: 0.125 tsp (to taste, crushed)
Metric Conversion
Stages of cooking
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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.
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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.
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Garnish each serving with tomatoes, red pepper flakes, and Parmesan.
