Gnocchi with Zucchini Ribbons & Parsley Brown Butter

June/July 2006

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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.

"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

Makes: 4 servings, 1 1/2 cups each

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Total Time:


  • 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


  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.


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

More From EatingWell

Recipe Categories

Health & Diet Considerations
Low cholesterol
High calcium
High potassium
Ease of Preparation
Total Time
30 minutes or less
Preparation/ Technique

June/July 2006
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