Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

78 Reviews
From: EatingWell Magazine, June/July 2006

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.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound fresh or frozen gnocchi
  • 2 tablespoons butter
  • 2 medium shallots, chopped
  • 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
  • 1 pint cherry tomatoes, halved
  • ½ teaspoon salt
  • ¼ teaspoon grated nutmeg
  • Freshly ground pepper, to taste
  • ½ cup grated Parmesan cheese
  • ½ cup chopped fresh parsley


  • Active

  • Ready In

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

Nutrition information

  • Serving size: 1½ cups
  • Per serving: 426 calories; 11 g fat(6 g sat); 4 g fiber; 66 g carbohydrates; 17 g protein; 52 mcg folate; 25 mg cholesterol; 7 g sugars; 0 g added sugars; 1,741 IU vitamin A; 47 mg vitamin C; 281 mg calcium; 4 mg iron; 752 mg sodium; 540 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (35% dv), Calcium (28% dv), Iron (22% dv)
  • Carbohydrate Servings:
  • Exchanges: 2½ starch, 2 vegetable, 1 medium-fat meat, 1 fat

Reviews 78

January 10, 2018
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By: MissCook
The first time I tried gnocchi was with this recipe and what an introduction!! I followed the instructions exactly as written and fell in love! It tastes very hardy without the added cals (bonus). I can't wait to make this again!
October 15, 2017
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By: mludowise
This is one of my favorite dishes. It's a little tedious to ribbon the zucchini, but it goes faster with a food processor.
June 28, 2017
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By: Justin Dismore
It was great.
May 01, 2017
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By: eberkshire
I thought I had gnocchi in the freezer, but it turned out to be cheese tortollini. WOW! This was SO GOOD! It was just as good leftover. We'll be eating a lot of this when the zucchini in our garden ripens. Really amazing, light, fresh & Fabulous!
April 25, 2017
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By: fuzzymuzzy03
Hi everyone! This is a quick question and would be great if someone answered asap :) Is this a single serve or not, if it is a single serve can someone please reply with how much I need to add to make it serve 4 people? I'm only 13 and have no idea about how to cook so tips would also be appreciated!! Thank you
April 19, 2017
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By: breann
Absolutely delicious. Next time will add a little less Parmesan.
January 17, 2017
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By: Jen
That was delicious, everyone loved it - I swapped the parsley for Baby Spinach only because I really don't like Parsley.
January 12, 2017
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By: Robyn Govert Landon
My picture didn't look anything like theirs. However, it was absolutely delicious. I didn't change anything but use fake butter because of my sons allergy. Still delicious.
July 11, 2016
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By: EatingWell User
Quick week day meal - fresh & light! This meal was awesome! Satisfied the adults and my teenagers asked for the meal to be repeated! HUGE success in this house! Everything cooks really fast. Switched out the onions (not a fan) for 2 fresh cloves of garlic minced. Also took the advice of adding fresh lemon juice at the end right before serving. It really made the flavors pop! Pros: Quick & easy - light fresh summery meal
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