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!
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 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.
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.