Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Recipe from EatingWell

For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini, shallots and cherry tomatoes that have all been sauteed in nutty browned butter.


Gnocchi with Zucchini Ribbons & Parsley Brown Butter

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Servings: 4 servings, 1 1/2 cups each
Prep Time: 20 mins
Total Time: 20 mins
Related Categories: Dinner, High Fiber, Italian Cuisine, Low Calorie, Low Cholesterol, More Pasta Shapes, Pasta, Quick and Easy Pasta Dishes, Special Occasions, Summer, Tomato Sauce, Zucchini
 
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Ingredients
  • 1  pound
    fresh or frozen gnocchi
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  • 2  tablespoons
    butter
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  • 2 
    medium shallots, chopped
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  • 1  pound
    zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
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  • 1  pint
    cherry tomatoes, halved
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  • 1/2  teaspoon
    salt
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  • 1/4  teaspoon
    grated nutmeg
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  •  
    Freshly ground pepper, to taste
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  • 1/2  cup
    grated Parmesan cheese
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  • 1/2  cup
    chopped fresh parsley
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Directions
1.
Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
2.
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.

Tip:
Tip: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.
Nutrition information
Calories 424, Total Fat 10 g, Saturated Fat 6 g, Cholesterol 25 mg, Sodium 753 mg, Carbohydrate 66 g, Fiber 5 g, Protein 17 g, Potassium 539 mg. Daily Values: Vitamin A 35%, Vitamin C 75%, Calcium 28%. Exchanges: Starch 2.5,Vegetable 2,Medium-Fat Meat 1,Fat 1. Percent Daily Values are based on a 2,000 calorie diet
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