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
Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. 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 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.
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
Vitamin C (78% daily value), Vitamin A (35% dv), Calcium (28% dv), Iron (22% dv)
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
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
Absolutely delicious. Next time will add a little less Parmesan.
January 17, 2017
That was delicious, everyone loved it - I swapped the parsley for Baby Spinach only because I really don't like Parsley.
January 12, 2017
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
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
By: EatingWell User
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 ..so good.
Pros: Easy prep & clean-up, inexpensive ingredients, children like it
August 06, 2014
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
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