This was delicious! I sliced the zucchini a bit thicker and added a little more butter, and there were no leftovers. HIghly reccommended.
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.
71 Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Easy to make and delicious. Felt like we were eating at a nice restaurant!
This was DELICIOUS. After tasting it I added the juice from half a lemon and some red pepper flakes which put it over the top. I was really surprised at how much my husband and I both liked this. Amazing what a little butter can do for some veggies.
I am so happy I decided to cook this dish. The longest part for me was prepping the vegetables. As the tip said, I used a vegetable peeler for the zucchini ribbons, and it was so easy! Everything came together great, and I will most definitely be making this again!
I love this recipe. In fact, it's the first time I think I've every written a recipe review. I use a mandoline to make slicing my zucchini much easier.