Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Ready in 45 minutes
5 avg, 1 review(s) 100% would make again

Top-ranked recipe named "Gnocchi with Zucchini Ribbons & Parsley Brown Butter"

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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.


Ingredients

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1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots; chopped
1 pound zucchini; (about 3 small), very thinly sliced lengthwise (see Tip)
1 pint cherry tomatoes; halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly; ground pepper
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

Original recipe makes 4 Servings

Servings  

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.

Credits

Added on Award Medal
Calories Per Serving: 125 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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