Delicious. I searched for something to make quickly with the ton of farmers market produce I had and stumbled upon this wonderful recipe. I didn't have parm on hand so I added garlic in with the shallots for extra flavor. I also substituted basil for parsley. I deglazed the pan with some red wine before tossing in the gnocchi and it was all so flavorful and fresh. It didn't need the cheese at all! My boyfriend was amazed when 20 mins later I walked out of the kitchen with the meal. This is the best thing I've made all summer!
Gnocchi with Zucchini Ribbons & Parsley Brown Butter
From EatingWell: 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.
70 Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter
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.
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!
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!
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.