Easy Skillet Gnocchi Primavera with Creamy Lemon Sauce

Ingredients

• 2 tablespoons salted butter
• 1.5 teaspoons lemon-infused olive oil
• 1.5 teaspoons herb-infused olive oil
• 1 (12 ounce) package refrigerated gnocchi
• 1 shallot, minced
• 3 cloves garlic, minced
• 2 cups small broccoli florets
• 1 small zucchini, sliced diagonally
• 1 small yellow squash, sliced diagonally
• 1 cup frozen peas
• 1 cup julienned carrots
• 0.5 cup chopped red bell pepper
• 1 cup vegetable broth
• 1.5 tablespoons lemon juice
• 0.5 cup heavy cream
• 0.5 cup finely shredded Parmesan cheese, or more to taste
• 1 pinch salt and ground black pepper to taste
• 0.75 cup halved grape tomatoes
• 0.13 teaspoon crushed red pepper flakes, or to taste

Instructions

1. Melt butter with infused oils in a large skillet over medium-high heat. Add gnocchi and stir frequently until golden brown, approximately 3 minutes. Add minced shallot and garlic; cook and stir until fragrant, around 1 to 2 minutes.
2. Add broccoli florets, zucchini, yellow squash, sweet peas, sliced carrots, and diced bell pepper; cook until tender-crisp, about 2 to 3 minutes. Slowly stir in broth and 1 tablespoon of fresh lemon juice; cook until heated through, around 5 minutes. Gradually stir in cream and ½ cup grated Parmesan cheese to combine; stir in remaining ½ tablespoon lemon juice and cook until heated through and cheese is melted, approximately 3 minutes. Season generously with salt and freshly ground black pepper.
3. Garnish each serving with halved cherry tomatoes, a pinch of red pepper flakes, and a sprinkle of Parmesan.

Nutrition

• Calories: 358 kcal
• Fat Content: 24 g
• Fiber Content: 5 g
• Sugar Content: 6 g
• Sodium Content: 421 mg
• Protein Content: 10 g
• Cholesterol Content: 63 mg
• Carbohydrate Content: 29 g
• Saturated Fat Content: 13 g
• Unsaturated Fat Content: 0 g