Skillet Gnocchi Primavera with Lemon Cream 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
• 0.125 teaspoon crushed red pepper flakes, or to taste

Steps

1. Melt butter with infused oils in a large skillet over medium-high heat. Add gnocchi; stir frequently until golden, about 3 minutes. Add shallot and garlic; cook and stir until fragrant, 1 to 2 minutes.
2. Add broccoli, zucchini, yellow squash, peas, carrots, and bell pepper; cook until tender, 2 to 3 minutes. Slowly stir in broth and 1 tablespoon lemon juice; cook until heated through, about 5 minutes. Slowly stir in cream and ½ cup Parmesan cheese to combine; stir in remaining ½ tablespoon lemon juice and cook until just heated through and cheese melts, about 3 minutes. Season with salt and black pepper.
3. Garnish servings with tomatoes, pepper flakes, and Parmesan.