Skillet Gnocchi Primavera with Lemon Cream Sauce

This vegetarian gnocchi recipe with a creamy, rich lemon and Parmesan sauce showcases an abundance of fresh vegetables and is the perfect option for a spring meal.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 358 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

Garnish each serving with tomatoes, red pepper flakes, and Parmesan.