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 sautéed in nutty browned butter.
Photo by Joanmarie J.
Adapted from everydayhealth.com

PREP TIME

10

minutes

TOTAL TIME

11

minutes

SERVINGS

--

servings

PREP TIME

10

minutes

TOTAL TIME

11

minutes

SERVINGS

--

servings

Adapted from everydayhealth.com

Ingredients

  • 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, to taste

  • 1/2

    cup grated Parmesan cheese

  • 1/2

    cup chopped fresh parsley

Directions

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.' NUTRITION 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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