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.

Cuisine: AmericanMain Ingredient: Pasta

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Recipe
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Nutrition
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Ingredients

Ready in 45 minutes
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Original recipe makes 4 Servings

1 poundfresh or frozen gnocchi

2 tablespoonsbutter

2 mediumshallots; chopped

1 poundzucchini; (about 3 small), very thinly sliced lengthwise (see Tip)

1 pintcherry tomatoes; halved

1/2 teaspoonsalt

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.

Notes

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.