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.
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
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.
I've never made, or even had, gnocchi before I made this recipe. For what it's worth, I used self-stable gnocchi from Target. I had to adjust some ingredients (red onion for shallots and roma tomatoes for cherry tomatoes), and it still tasted wonderful. I *may* have been a little generous with the butter, but oh well. On my second helping I added some lemon juice- it added a nice zip to it. I really enjoyed this and will make it again.
Delicious. I searched for something to make quickly with the ton of farmers market produce I had and stumbled upon this wonderful recipe. I didn't have parm on hand so I added garlic in with the shallots for extra flavor. I also substituted basil for parsley. I deglazed the pan with some red wine before tossing in the gnocchi and it was all so flavorful and fresh. It didn't need the cheese at all! My boyfriend was amazed when 20 mins later I walked out of the kitchen with the meal. This is the best thing I've made all summer!