Ingredients

• 2 tablespoons salted butter
• 1.5 teaspoons lemon-infused olive oil
• 1.5 teaspoons herb-infused olive oil
• 1 , 12 ounce
• 3 cloves garlic , minced
• 1 shallot , minced
• 2 cups small broccoli florets
• 1 cup frozen peas
• 1 cup julienned carrots
• 0.5 cups chopped red bell pepper
• 1 small zucchini , sliced diagonally
• 1 small yellow squash , sliced diagonally
• 1 cup vegetable broth
• 1.5 tablespoons fresh lemon juice
• 0.5 cups heavy cream
• 0.5 cups finely shredded Parmesan cheese , more for serving
• salt and ground black pepper , or to taste
• 0.75 cups halved grape tomatoes
• 0.13 teaspoons crushed red pepper flakes , or to taste

Instructions

1. 1 Heat butter and infused oils in a large skillet over medium-high heat until butter melts. Add gnocchi and stir frequently until golden, about 3 minutes. Add garlic and shallot. Cook, stirring until fragrant, 1 to 2 minutes.
2. 2 Add broccoli, peas, carrots, bell pepper, zucchini, and squash. Sauté until tender, 2 to 3 minutes. Slowly add broth and 1 tablespoon lemon juice. Cook until heated through, about 5 minutes. Slowly add cream and Parmesan cheese. Stir to combine. Add remaining 1/2 tablespoon lemon juice. Continue to cook until just heated through and cheese melts, about 3 minutes. Season with salt and pepper.
3. 3 Garnish each serving with tomatoes, red pepper flakes, and Parmesan.

Nutrition per serving