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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 176.3
  • Total Fat: 7.0 g
  • Cholesterol: 26.6 mg
  • Sodium: 570.8 mg
  • Total Carbs: 20.6 g
  • Dietary Fiber: 3.1 g
  • Protein: 8.1 g

View full nutritional breakdown of Gnocchi with Zucchini Ribbons and Parsley Brown Butter calories by ingredient
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Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Submitted by: MMINITEACH
Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Introduction

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. 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.
Number of Servings: 4

Ingredients

    1 pound fresh or frozen gnocchi
    2 tablespoons butter
    2 medium shallots, chopped
    1 pound zucchini, (about 3 small), very thinly sliced lengthwise (use peeler)
    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

Tips

I add fresh mushrooms, but it does make it a bit watery.


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.


Serving Size: makes 4 servings - 1.5 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user MMINITEACH.






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