Slicing the zucchini so thinly is a little dangerous, but it's totally worth it. This is a favorite in my house. It's so easy and delicious, I've shared it with all my friends. HIGHLY recommended!
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
Very easy to come together eventhough peeling the zucchini was a bit of a pain.
A huge hit. Accidentally doubled the butter, and now wouldn't change it. No such thing as too much butter!
This dish was so easy to make. I happen to have a mandolin slicer, so the zuchinni ribbons weren't a problem. I didn't have any fresh tomatoes, so I used a can of diced plain tomatoes that I drained and patted dry. I did double the butter. It was fantastic. My husband practically licked the bowl clean!
Meredith, Lexington, SC