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Gnocchi with Zucchini Ribbons & Parsley Brown Butter

:  June/July 2006

Your rating: None Average: 4.2 (278 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 Recipe

Makes: 4 servings, 1 1/2 cups each

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | High calcium | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 1 pound fresh or frozen gnocchi
  • 2 tablespoons butter
  • 2 medium shallots, chopped
  • 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
  • 1 pint cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • Freshly ground pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley

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Preparation

  1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
  2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Tips & Notes

  • Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

Nutrition

Per serving: 424 calories; 10 g fat ( 6 g sat , 0 g mono ); 25 mg cholesterol; 66 g carbohydrates; 17 g protein; 5 g fiber; 753 mg sodium; 539 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (35% dv), Calcium (28% dv)

Carbohydrate Servings: 4 1/2

Exchanges: 2 1/2 starch, 2 vegetable, 1 medium-fat meat, 1 fat


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Recipe Categories

Type of Dish
Pasta
Main dish, combination meal
Main dish, vegetarian
Ethnic/Regional
Italian
Mediterranean
Ease of Preparation
Easy
Health & Diet Considerations
Low cholesterol
High calcium
High potassium
Total Time
30 minutes or less
Servings
4
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Summer
Fall
Style/Theme
Budget
Everyday favorites
Quick (total 30 min. or less)
Vegetarian
Publication
June/July 2006
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