Description
Creamy, pillowy gnocchi meets summer’s best veggies in one skillet. This 30-minute wonder is what dinner dreams are made of.
Ingredients
Scale
- 16 oz (450g) shelf-stable or refrigerated potato gnocchi
- 2 Tbsp olive oil, divided
- 1 medium zucchini (about 8 oz/225g), diced into ½-inch pieces
- 1 yellow summer squash (about 8 oz/225g), diced into ½-inch pieces
- 1 red bell pepper, seeded and diced
- 1 cup (150g) cherry tomatoes, halved
- 3 cloves garlic, minced
- 1 small shallot, finely diced
- 1 cup (240ml) heavy cream
- ½ cup (120ml) vegetable broth
- ¾ cup (75g) grated Parmesan cheese, plus more for serving
- ½ tsp dried Italian seasoning
- ¼ tsp red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- 2 Tbsp fresh basil, thinly sliced, plus more for garnish
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add gnocchi in a single layer and cook undisturbed for 2-3 minutes until golden brown on the bottom. Flip and brown the other side for 2 minutes. Transfer to a plate.
- Add remaining tablespoon olive oil to the skillet. Add shallot and sauté for 1 minute until translucent. Add bell pepper and cook for 2 minutes until it begins to soften.
- Add zucchini and yellow squash to the skillet. Cook for 3-4 minutes, stirring occasionally, until vegetables are tender-crisp. Season with salt and pepper.
- Add garlic, Italian seasoning, and red pepper flakes (if using). Stir continuously for 30 seconds until fragrant.
- Pour in vegetable broth and scrape up any browned bits from the bottom of the pan. Let liquid reduce by half, about 2 minutes.
- Add heavy cream and bring to a gentle simmer. Cook for 2-3 minutes until sauce begins to thicken slightly. Stir in cherry tomatoes.
- Return browned gnocchi to the skillet and gently toss to coat in the sauce. Simmer together for 1-2 minutes until gnocchi is heated through.
- Remove skillet from heat and immediately