Gnocchi Primavera in a Lemon Cream Sauce

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

Step 1

Melt the butter together with the infused olive oils in a large skillet over medium-high heat. Once the butter’s melted, toss in the gnocchi and keep stirring them until they turn golden, which should take about 3 minutes. Next, add the garlic and shallot, cooking and stirring for another minute or two until everything smells amazing.

Step 2

Now, throw in the broccoli, peas, carrots, bell pepper, zucchini, and squash. Give them a quick sauté for 2 to 3 minutes until they’re just tender but still have a bit of crunch. Pour in the broth and a tablespoon of lemon juice slowly, letting it all heat through for about 5 minutes.

Step 3

Once that’s warmed up, slowly stir in the cream and half a cup of Parmesan cheese until the sauce is creamy and smooth. Add the rest of the lemon juice, and keep everything on the heat for a few more minutes until it’s warmed through and the cheese has melted nicely. Taste and season with salt and pepper to your liking.

Step 4

To finish, serve the gnocchi with a sprinkle of fresh tomatoes, a pinch of red pepper flakes, and a little extra Parmesan on top. Enjoy!