Gnocchi with Creamy Parmesan Tomato Sauce & Vegetables

[Sincerely-Food-Chef]

Ingredients

• 4 medium carrots
• 16 fl oz chicken or vegetable broth
• 2 cloves garlic
• 4 fl oz heavy whipping cream
• 3 oz Parmesan cheese
• 2 (16 oz) pkg potato gnocchi
• 1 (8 oz) can tomato sauce
• 2 medium zucchini squash
• all-purpose flour
• black pepper
• butter, unsalted
• salt

Instructions

1. Fill a large pot halfway with hot water from the tap, cover, and bring to a boil
2. Meanwhile, wash and dry the fresh produce. Peel and small dice carrots. Small dice zucchinis.
   • 4 medium carrots
   • 2 medium zucchini squash
3. Add carrots to the pot and cook until fork-tender, 3-5 minutes.
4. Peel and mince garlic.
   • 2 cloves garlic
5. Add zucchini and gnocchi to the pot with the carrots; boil for 2 minutes more, then drain in a colander and set aside.
   • 2 (16 oz) pkg potato gnocchi
6. Return pot to the stove over medium heat. Add butter and swirl to coat.
   • 3 tbsp butter, unsalted
7. Add garlic and flour; whisk until smooth. Gradually add broth; bring to a boil over high heat, then reduce heat and simmer, whisking occasionally, until sauce thickens, 3-4 minutes.
   • ¼ cup all-purpose flour
   • 16 fl oz (2 cups) chicken or vegetable broth
8. Stir in the tomato sauce, cream, salt, and pepper.
   • 1 (8 oz) can tomato sauce
   • 4 fl oz (½ cup) heavy cream
   • 1 tsp salt
   • ¼ tsp black pepper
9. Add gnocchi and vegetables back to the pot. Cook, stirring often, until heated through, 2-3 minutes.
10. Finely grate Parmesan.
    • 3 oz Parmesan cheese
11. Divide gnocchi between bowls and top with Parmesan. Enjoy!