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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
- 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
- 1/8 teaspoon crushed red pepper flakes, or to taste
Directions
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.
Cooks’ Note:
If you can't find infused olive oil, use regular olive oil.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 358 | |
| % Daily Value * | |
| Total Fat24g | 31% |
| Saturated Fat13g | 66% |
| Cholesterol63mg | 21% |
| Sodium421mg | 18% |
| Total Carbohydrate29g | 11% |
| Dietary Fiber5g | 18% |
| Total Sugars6g | |
| Protein10g | |
| Vitamin C76mg | 379% |
| Calcium186mg | 14% |
| Iron2mg | 11% |
| Potassium607mg | 13% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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