Gnocchi with Zucchini and Cherry Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 272.8
- Total Fat: 8.1 g
- Cholesterol: 37.0 mg
- Sodium: 177.5 mg
- Total Carbs: 41.3 g
- Dietary Fiber: 5.1 g
- Protein: 8.0 g
View full nutritional breakdown of Gnocchi with Zucchini and Cherry Tomatoes calories by ingredient
Introduction
Thinly sliced ribbons of zucchini and EVOO make for a gourmet supper. Round out the plate with a glass of your favorite wine.Be Thinly sliced ribbons of zucchini and EVOO make for a gourmet supper. Round out the plate with a glass of your favorite wine.
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Number of Servings: 4
Ingredients
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1 lb egg free gnocchi
2 tbs EVOO
2 medium shallots, chopped
1 lb zucchini (about 3 small), very thinly sliced lengthwise
1 lb cherry tomatoes, halved
1/4 tsp nutmeg
1/2 cup chopped fresh basil or other fresh herb you have on hand.
Sprinkling of sea salt and black pepper
Directions
Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
Meanwhile, warm oil in a large skillet over medium-high heat for about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry 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 basil and add gnocchi and toss to coat. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user NAMO78.
Meanwhile, warm oil in a large skillet over medium-high heat for about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry 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 basil and add gnocchi and toss to coat. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user NAMO78.
Member Ratings For This Recipe
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