I cooked this exactly as described and my zucchini ribbons turned to mush! It still tasted delicious enough to give it another go but the next time I diced the zucchini instead.
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.
69 Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Took others advice and added 2 cloves of minced garlic with the shallots and lemon zest with the parsley at the end. Absolutely delicious. Will definitely make this again.
Amazing colors, textures and flavors! I suggest using a cheese planer to make the zucchini ribbons - if it's a sharp one, it will work like a charm.
My husband is not a big fan of marinara so I am always looking for pasta dishes with alternative sauces. This had excellent flavor. Definitely a new favorite for us.
I also added some garlic and lemon zest. Also used pecorino cheese. Followed everything else according to the recipe. Absolutely delicious and plenty left over for lunch tomorrow. Will definitely make this again.