Gnocchi with Zucchini Ribbons & Parsley Brown Butter
For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini, shallots and cherry tomatoes that have all been saut�ed in nutty browned butter.
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|1 poundfresh or frozen gnocchi|
|2 mediumshallots; chopped|
|1 poundzucchini; (about 3 small), very thinly sliced lengthwise (see Tip)|
|1 pintcherry tomatoes; halved|
|1/4 teaspoongrated nutmeg|
|Freshly; ground pepper|
|1/2 cupgrated Parmesan cheese|
|1/2 cupchopped fresh parsley|
Gnocchi with Zucchini Ribbons & Parsley Brown Butter Preparation
Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.
4 servings, 1 1/2 cups each
Per serving: 424 calories; 10 g fat ( 6 g sat , 0 g mono ); 25 mg cholesterol; 66 g carbohydrates; 17 g protein; 5 g fiber; 753 mg sodium; 539 mg potassium.
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