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.
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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|Serving Size: 1 Serving (337g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 72 (58%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 4.8g||24 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 20.8mg||6 %|
|Sodium 157.8mg||5 %|
|Potassium 582.5mg||15 %|
|Total Carbohydrate 10.5g||3 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 7.9g|
|Protein 5.2g||7 %|
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Calories per serving: 125
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