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Skillet Gnocchi Primavera with Lemon Cream Sauce

This one-skillet gnocchi primavera with lemon cream sauce recipe showcases an abundance of fresh vegetables and is a great option for a spring meal. If you're craving more protein, add grilled chicken.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine Italian
Servings 5 people
Calories 2000.5 kcal

Equipment

  • 1 Large Skillet Preferably non-stick or well-seasoned cast iron
  • 1 Wooden Spoon or Spatula For stirring and preventing sticking
  • 1 Cutting Board
  • 1 Chef's knife
  • 1 Measuring Spoons and Cups

Ingredients
  

Main

  • 2 tablespoons salted butter
  • 1 ½ teaspoons lemon-infused olive oil
  • 1 ½ 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
  • ½ cup chopped red bell pepper
  • 1 cup vegetable broth
  • 1 ½ tablespoons fresh lemon juice divided
  • ½ cup heavy cream
  • ½ cup finely shredded Parmesan cheese more for serving
  • salt and ground black pepper to taste
  • ¾ cup halved grape tomatoes
  • ⅛ teaspoon crushed red pepper flakes or to taste

Instructions
 

  • 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.
  • 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.
  • Garnish servings with tomatoes, pepper flakes, and Parmesan.

Notes

To elevate this dish, use high-quality, fresh potato gnocchi; the golden browning in the skillet is crucial for texture. When adding the cream, ensure the sauce simmers gently rather than boils vigorously to prevent curdling. For vibrant primavera, avoid overcooking the vegetables; they should remain tender-crisp. Freshly grated Parmesan and a final squeeze of lemon juice at the end will brighten the flavors. Consider a sprinkle of fresh basil or parsley for aromatic depth and visual appeal. For more depth, toast shallots and garlic thoroughly before adding vegetables.