Very easy to come together eventhough peeling the zucchini was a bit of a pain.
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
A huge hit. Accidentally doubled the butter, and now wouldn't change it. No such thing as too much butter!
This dish was so easy to make. I happen to have a mandolin slicer, so the zuchinni ribbons weren't a problem. I didn't have any fresh tomatoes, so I used a can of diced plain tomatoes that I drained and patted dry. I did double the butter. It was fantastic. My husband practically licked the bowl clean!
Meredith, Lexington, SC
I didn't have nutmeg, so I used cinnamon which came out pretty tasty. I actually liked the dish more the next day after the flavors settled in the gnocchi a bit. I had a hard time making zucchini ribbons too :(
My husband and I both really liked this. It was super easy and gave us something interesting to enjoy on a busy weekday night. Thanks!