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.
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
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!
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.
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!
My kids love this dish. Enough said.