Gnocchi with Zucchini Ribbons and Parsley Brown Butter
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
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.
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.