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In the realm of weeknight dinners, few dishes can match the charm and simplicity of a Garlic Butter Veggie Gnocchi Skillet. This delightful recipe combines soft, pillowy gnocchi with vibrant, crisp vegetables, all brought together by the rich, aromatic flavors of garlic and butter. Not only does it satisfy the palate, but it also provides a quick and easy solution for those busy evenings when time is of the essence. With minimal prep and cook time, this dish beautifully balances nutrition and flavor, making it a go-to for families and individuals alike.

Garlic Butter Veggie Gnocchi Skillet

Discover the ultimate weeknight dinner with this Garlic Butter Veggie Gnocchi Skillet. In just 30 minutes, you can create a delicious one-pan meal featuring soft, fluffy gnocchi and vibrant seasonal vegetables, all infused with rich garlic and buttery flavors. Not only is it quick and easy, but it also offers a nutritious balance that pleases everyone at the table. Perfect for busy evenings and customizable with whatever veggies you have on hand, this dish is a delightful way to enjoy homemade comfort food.
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Ingredients
  

1 package (16 oz) store-bought gnocchi

4 tablespoons unsalted butter

4 cloves garlic, finely minced

1 small zucchini, diced into bite-sized pieces

1 bell pepper (red or yellow), diced

1 cup baby spinach, rinsed and drained

1 cup cherry tomatoes, halved

1 teaspoon Italian seasoning blend

Salt and freshly ground black pepper, to taste

Fresh basil leaves, for garnish

Grated Parmesan cheese, for serving (optional)

Instructions
 

Cook the Gnocchi: Bring a large pot of salted water to a rolling boil. Add the gnocchi and cook according to the package instructions, which typically takes about 2-3 minutes or until they float to the surface. Once cooked, drain the gnocchi in a colander and set aside.

    Sauté the Veggies: In a large skillet, heat the unsalted butter over medium heat until melted. Add the minced garlic and sauté for about 1 minute, stirring frequently, until it becomes aromatic but not browned.

      Add the Vegetables: Add the diced zucchini and bell pepper to the skillet. Sauté these vegetables for approximately 5-7 minutes, stirring occasionally, until they soften while still maintaining a slight crispness.

        Incorporate Spinach and Tomatoes: Into the skillet, stir in the baby spinach and halved cherry tomatoes. Cook for an additional 2-3 minutes, gently stirring, until the spinach wilts and the tomatoes soften slightly, releasing their juices.

          Combine Gnocchi and Season: Carefully fold the cooked gnocchi into the skillet with the sautéed vegetables. Sprinkle the mixture with Italian seasoning, along with salt and freshly ground pepper to taste. Stir everything together and let it cook for another 2-3 minutes, allowing all the flavors to meld beautifully.

            Serve: Once fully combined, remove the skillet from heat. Plate the gnocchi and vegetable mixture, garnishing with fresh basil leaves. If desired, add a sprinkle of grated Parmesan cheese on top for an extra layer of flavor. Serve warm and savor every bite!

              Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4

                Presentation Tips: For a more vibrant presentation, serve in shallow bowls and drizzle a little extra melted butter or olive oil over the top. Add a few whole basil leaves to accent the dish's colors.