The abundance of fresh vegetables in this gnocchi dish make it the ideal choice for a spring lunch, and it only requires one skillet! Add some chopped grilled chicken if you need more protein.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 5 |
| Yield: | 5 servings |
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
- 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.
- If you can’t find infused olive oil, use regular olive oil.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 5 g |
| Protein | 10 g |
| Saturated Fat | 13 g |
| Sodium | 421 mg |
| Sugars | 6 g |
| Fat | 24 g |
| Unsaturated Fat | 0 g |
Reviews
Unless you have 20″ skillet, which I do not I found my wok to be the best for this recipe.
Hard to saute that many vegetables in the skillet, but it was quite good.