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Gnocchi with Zucchini Ribbons & Parsley Brown Butter

June/July 2006

Your rating: None Average: 4.2 (342 votes)

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.



READER'S COMMENT:
"I've made this recipe twice now and each time it is incredible!!! I love it. I use a substitute butter when I make it to lower the calories and add more cheese. It's incredible with those subs!!! I definitely recommend this recipe. Love...
Gnocchi with Zucchini Ribbons & Parsley Brown Butter

70 Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter

07/22/2010
Anonymous

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.

Comments
07/15/2010
Anonymous

I made this for company the other night, and it turned out wonderfully! However, I used some EVOO with the butter and added fresh basil. My husband and toddler loved it! It's a great way to get a little one to eat her veggies!

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07/15/2010

Here's a suggestion I hope will be helpful to those like me who do not have a mandolin cutter. Try using a potato peeler for making the zucchini ribbons. It worked for me, and its alot safer.

Comments
06/21/2010
Anonymous

YUM! My husband said, "This one's a keeper!" I did use one extra tablespoon of butter, as "extra" was recommended by others. I think it was a good choice. Great meal! Thank you!

Comments
06/15/2010
Anonymous

My kids love this dish. Enough said.

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