Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

74 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

for serving adjustment
Serving size has been adjusted!
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 74

April 25, 2017
profile image
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
profile image
By: breann
Absolutely delicious. Next time will add a little less Parmesan.
January 17, 2017
profile image
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
profile image
By: Robyn G
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
profile image
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
April 24, 2015
profile image
By: EatingWell User
Delicious! I made this exactly as recommended and it turned out great! My daughter (16) loved it and she is super-picky! It's great for a quick and tasty dinner on a busy weeknight. Brown butter complements pasta dishes very well and this is no exception. I recommend sage brown butter on fish such as barramundi or tilapia or try it with pumpkin ravioli good. Pros: Easy prep & clean-up, inexpensive ingredients, children like it
August 06, 2014
profile image
By: happy.tess
Incredible meal Restaurant quality meal. My husband took a mouthful, said 'Awesome' and gave me a hug. I used the garlic and lemon zest as suggested. I also used cheddar instead of Parmesan. Looking forward to cooking it for veggie friends. Pros: Delicious, simple
June 11, 2014
profile image
By: EatingWell User
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
March 19, 2014
profile image
By: EatingWell User
Absolutely wonderful! Because I was making this for a crowd, I prepared the browned butter ahead of time (I also wondered if making the browned butter, then sauteeing the vegetables in it, might burn the butter?). I then used a little olive oil in a nonstick pan to saute the vegetables (prepped earlier in the day) drizzling in the browned butter before adding the cheese. Because I wanted to emphasize a summery flavor, I used only 1/4 of the parsley called for, but added a huge handful of freshly-chopped basil over the top before serving. I also used shrimp and lobster-filled ravioli instead of the gnocchi. Really, I can't remember the last time I have received so many (and so often-repeated) compliments on a dish. I'm thinking that, next time, some chopped hazelnuts to garnish would elevate this even more. Pros: Easy, can prep ahead