Gnocchi with Creamy Parmesan Tomato Sauce & Vegetables

Directions

1. Fill a large pot with water and bring it to a boil.
2. Wash and dry the vegetables, then cut the carrots into small dice and the zucchini into small dice.
3. Add the carrots to the boiling water and cook until fork-tender, about 3–5 minutes.
4. Peel and mince the garlic.
5. Add the zucchini and gnocchi to the pot with the carrots and boil for about 2 minutes more, then drain and set aside.
6. Return the pot to the stove over medium heat and add the butter, swirling until melted.
7. Stir in the garlic and flour, whisking until smooth, then gradually whisk in the broth and bring to a boil; reduce heat and simmer, whisking occasionally, until the sauce thickens, 2–3 minutes.
8. Stir in the tomato sauce, cream, salt, and pepper until combined.
9. Return the gnocchi and vegetables to the pot and cook, stirring often, until heated through, 1–2 minutes.
10. Grate the Parmesan finely over the dish.
11. Divide among bowls and top with the Parmesan before serving.