Gnocchi with Zucchini Ribbons and Parsley Brown Butter
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 pound fresh or frozen gnocchi2 tablespoons butter2 medium shallots, chopped1 pound zucchini, (about 3 small), very thinly sliced lengthwise (use peeler)1 pint cherry tomatoes, halved1/2 teaspoon salt1/4 teaspoon grated nutmegFreshly ground pepper, to taste1/2 cup grated Parmesan cheese1/2 cup chopped fresh parsley
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.
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.
Nutritional Info 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
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