Gnocchi with Zucchini Ribbons and Parsley Brown Butter

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Gnocchi with Zucchini Ribbons and Parsley Brown Butter

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 289.6
  • Total Fat: 10.2 g
  • Cholesterol: 25.1 mg
  • Sodium: 824.3 mg
  • Total Carbs: 41.6 g
  • Dietary Fiber: 4.3 g
  • Protein: 10.2 g

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

Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with Parmesan.
Courtesy: eatingwell.com

Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with Parmesan.
Courtesy: eatingwell.com


Number of Servings: 4

Ingredients

    1 pound(s) fresh or frozen gnocchi
    2 tablespoon(s) butter
    2 medium shallots, chopped
    1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
    1 pound(s) cherry tomatoes, halved
    1/2 teaspoon(s) salt
    1/4 teaspoon(s) grated nutmeg
    Freshly ground pepper, to taste
    1/2 cup(s) grated Parmesan cheese
    1/2 cup(s) chopped fresh parsley

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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, 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 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 Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.


Number of Servings: 4

Recipe submitted by SparkPeople user KAY-AICH.

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