Gnocchi with Zucchini Ribbons & Parsley Brown Butter

June/July 2006

Your rating: None Average: 4.2 (308 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 Recipe

68 Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter


Omg. I just made this recipe. The gnocchi were a little chewy but the taste was amazing. My fiance is asleep but he said he'd wake up in a bit to eat some, so I'll have to write back w/ his input. I used canned garlic roasted diced tomatoes for more of a kick. I have a knack for burning butter so I also used a bit of extra virgin olive oil w/ my butter. The freshly ground black pepper really does make a difference. I found no need for the red pepper flakes as many other commentators have written. In hindsight, I probably should have used a pinch of salt since I used sea salt. It was really easy to make, and I totally plan to make it again.


really loved this! followed the recipe as listed, but used mini heirloom tomatoes that i found at trader joes. did not think it needed additional butter. delish!


I added the extra tablespoon of butter that many reviewers suggested, but it made my meal into a gloppy mess. If I make this again, I will not add the extra butter.


Easy, relatively simple and well received. I was told it was actually great. Like others I added a bit of extra butter and topped with a drizzle of olive oil. Dried parsley was an easy substitute that wasn't noticed. We'll be seeing this again and again.


Excellent and easy! I used dried parsley since I didn't have any fresh and it was still great!


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