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Gnocchi with Zucchini Ribbons & Parsley Brown Butter

  • 20 m
  • 20 m
EatingWell Test Kitchen
“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.”


    • 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


  • 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.
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