Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

76 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
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  • 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

Preparation

  • 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 76

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 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
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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
April 24, 2015
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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 ..so good. Pros: Easy prep & clean-up, inexpensive ingredients, children like it
August 06, 2014
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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