Gnocchi with Zucchini Ribbons & Parsley Brown Butter

June/July 2006

Your rating: None Average: 4.2 (326 votes)

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.

"I've made this recipe twice now and each time it is incredible!!! I love it. I use a substitute butter when I make it to lower the calories and add more cheese. It's incredible with those subs!!! I definitely recommend this recipe. Love...
Gnocchi with Zucchini Ribbons & Parsley Brown Butter

69 Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Quick and easy meal using that abundance of cherry tomatoes and zucchini the summer seems to bring!

I made this for dinner for a friend and myself. Super easy and very tasty, made following the recipe exactly. Use real butter (a substitute is a poor substitute in my mind, since so much flavor is from the browned butter) and use real fresh grated parmesan (the stuff in the green can tends to be dry and sucks the flavor out of most dishes). The recipe is a terrific use of zucchini and cherry tomatoes, both of which I tend to have in over-abundance at the same time in the summer. Love it and will make it again and again.

Quick, Easy, Fresh, Tasty
Wonderful Quick Meal

I need a quick meal for dinner last night and made this for my husband and I. I had to substitute 1 yellow squash because that was what was available. I also tossed in some extra cheese. It was easy to make, with ingredients I had on hand, and my husband took the leftovers to work!

Quick, easy, tasty
Last night's dinner!

I used a vege peeler for the zucchini, so it was very delicate and should be added at the end just to blanch it. I also substituted gnocchi for scallops and added rice noodles. Very tasty!

yummy flavors
Good basis but needed something

The basic recipe was good and easy to throw together but lacked flavor. I added onion and garlic and cooked before adding the tomatoes and zucchini, and used lemon zest and half of a lemon and rosemary before serving. I think I used too much zucchini, I love this vegetable but not when its overpowering the dish, will make a second attempt.

easy, weeknight recipe

After adding the parmesan cheese, everything became very dry! And unfortunately, the frozen gnocchi's were very chewy and not tender at all. Such a simple recipe, but unfortunately my husband and I have given it thumbs down. Sorry!

Quickly came together
Comments (2)


Anonymous wrote 2 years 5 weeks ago

frozen gnocchi is yuck try

frozen gnocchi is yuck try the gnocchi from World Market (Cost Plus) store brand. Never fails so many raves whenever I use it in a recipe. You really need to follow directions on package for cooking gnocchi because if it is not cooked correctly it won't turn out good at all.

Anonymous wrote 2 years 8 weeks ago

I doubt the frozen gnocchi

I doubt the frozen gnocchi being undercooked was the fault of the recipe. It does say to follow the directions on the packaging.

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