Excellent and easy! I used dried parsley since I didn't have any fresh and it was still great!
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 used Cucina Viva gnocchi with cheese, sliced the zucchini until I reached the seeds, then discarded the rest, and small red and yellow tomatoes from my garden. I used a total of 3 T butter and added about 3/4 teaspoon of dried thyme with the nutmeg, salt and pepper. I think the addition of about 1/4 teaspoon of red pepper flakes would be great. LOVED THIS!
I am not the best cook and this recipe was super easy!!! I just used a potato peeler to ribbon the zucchini (because I have no idea what the thing they wanted you to use is!) I also could not find cherry tomoatos so I cut up some Roma tomatos and I thought they worked great! This will be something that I make for years to come!
Hopefully this review will not appear twice as I forgot to rate before I posted.
I was too lazy to haul out my mandolin so I used my thin slicer with my food processor. The slices were round rather than ribbons but it didn't seem to make any difference. I found whole wheat with sweet potato gnocchi. I also added extra Smart Balance 50/50 butter blend after reading some of the reviews. I did add red pepper flakes as we thought it was a little bland and we like spicy food. Delicious! This will be a repeater in our home.
Just made this for the first time and LOVED it. My aunt and two year old cousin were both impressed as well and I saw my cousin eat zucchini for the first time! I tend to be wary of recipes erring on the side of bland, so I doubled the spices (except for parsley, skimped on that, because fresh goes a long way) and added some garlic and one more tablespoon of butter. It was awesome.