Gnocchi with Zucchini Ribbons & Parsley Brown Butter

From EatingWell: June/July 2006 — Subscribe Now!

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:

"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...

Gnocchi with Zucchini Ribbons & Parsley Brown Butter Recipe

4 servings, 1 1/2 cups each

Active Time: 20 minutes

Total Time: 20 minutes

Nutrition Profile

Low cholesterol | High calcium | High potassium | View Complete 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

Preparation

Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
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)

4 1/2 Carbohydrate Serving

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