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.
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
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.
