Easy to make and delicious. Felt like we were eating at a nice restaurant!
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.
70 Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter
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.
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.