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.
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.
68 Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter
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.
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