gnocchi in parsley brown butter

1 pint grape tomatoes
4 carrots shaved with carrot peeler in ribbons
4 stalks celery diced small
1 large red bell pepper diced
1 large green bell pepper diced
12 cloves fresh garlic minced
1 pound zucchini sliced in to ribbons with carrot peeler
1/2 cup Parmesan cheese
1/2 pound cooked gnocchi
2 cups vegetable broth
4 tbsp butter
1 cup fresh chopped parsley
salt and pepper to taste

In a pot over med heat place the , peppers, carrots,and celery and sweat for about 5 mins stirring. Take the 2 cups broth and slowly add it to the vegetables until they become soft. In a saute pan add the butter once melted place the onion and garlic in and cooking stirring often for about 5 minutes. once they are soft add to the saute pan of garlic and onion then add the zucchini ribbons cooking for about 8 minutes longer. Add the tomatoes cooking until they become very soft add the parsley cooked gnocchi and the cheese salt and pepper mix serve hot. 6 to 8 servings divided equally.

Number of Servings: 6

Recipe submitted by SparkPeople user CUTEPACHEF.