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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.

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  • 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.

Tips

Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

Nutrition Facts

426 calories; protein 16.6g 33% DV; carbohydrates 65.9g 21% DV; dietary fiber 4.3g 17% DV; sugars 6.8g; fat 10.9g 17% DV; saturated fat 5.8g 29% DV; cholesterol 25.3mg 8% DV; vitamin a iu 1741.4IU 35% DV; vitamin c 47.1mg 79% DV; folate 52.4mcg 13% DV; calcium 281.5mg 28% DV; iron 3.7mg 21% DV; magnesium 34.1mg 12% DV; potassium 540.5mg 15% DV; sodium 751.7mg 30% DV; thiamin 0.1mg 9% DV.

Reviews (78)

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78 Ratings
  • 5 star values: 66
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
10/30/2011
Excellent and easy! I used dried parsley since I didn't have any fresh and it was still great! Read More
Rating: 5 stars
06/11/2014
Easy and Delicious I made this as directed except I always use a natural butter substitute and it was just delightful. I used my longest vegetable peeler for the ribbons and it was very easy. I will definitely make this again and may substitute the gnocchi for other pastas to mix it up. Pros: Easy healthy yummy Read More
Rating: 5 stars
10/29/2011
A new favorite. I also added some garlic and lemon zest. Also used pecorino cheese. Followed everything else according to the recipe. Absolutely delicious and plenty left over for lunch tomorrow. Will definitely make this again. Pros: Good flavors fast and easy to make delicious! Read More
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Rating: 5 stars
10/30/2011
Here's a suggestion I hope will be helpful to those like me who do not have a mandolin cutter. Try using a potato peeler for making the zucchini ribbons. It worked for me and its alot safer. Read More
Rating: 5 stars
10/30/2011
Easy relatively simple and well received. I was told it was actually great. Like others I added a bit of extra butter and topped with a drizzle of olive oil. Dried parsley was an easy substitute that wasn't noticed. We'll be seeing this again and again. Read More
Rating: 4 stars
06/06/2012
modification I used a vege peeler for the zucchini so it was very delicate and should be added at the end just to blanch it. I also substituted gnocchi for scallops and added rice noodles. Very tasty! Pros: yummy flavors Cons: zucchini breaks down and turns mushy Read More
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Rating: 5 stars
06/09/2013
YUM Easy to make and delicious. Felt like we were eating at a nice restaurant! Read More
Rating: 3 stars
05/15/2012
Good basis but needed something The basic recipe was good and easy to throw together but lacked flavor. I added onion and garlic and cooked before adding the tomatoes and zucchini and used lemon zest and half of a lemon and rosemary before serving. I think I used too much zucchini I love this vegetable but not when its overpowering the dish will make a second attempt. Pros: easy weeknight recipe Cons: not a lot of flavor Read More
Rating: 5 stars
10/30/2011
This was quite yummy! Next time I'd probably use less parsley--the taste was overwhelming the zucchini but all in all a very good dish! Ashley Charlotte NC Read More