I made this as directed, except I always use a natural butter substitute, and it was just delightful. I used my longest vegetable peeler for the ribbons and it was very easy. I will definitely make this again and may substitute the gnocchi for other pastas to mix it up.
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.
68 Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Because I was making this for a crowd, I prepared the browned butter ahead of time (I also wondered if making the browned butter, then sauteeing the vegetables in it, might burn the butter?). I then used a little olive oil in a nonstick pan to saute the vegetables (prepped earlier in the day) drizzling in the browned butter before adding the cheese. Because I wanted to emphasize a summery flavor, I used only 1/4 of the parsley called for, but added a huge handful of freshly-chopped basil over the top before serving. I also used shrimp and lobster-filled ravioli instead of the gnocchi. Really, I can't remember the last time I have received so many (and so often-repeated) compliments on a dish. I'm thinking that, next time, some chopped hazelnuts to garnish would elevate this even more.
This was delicious! I sliced the zucchini a bit thicker and added a little more butter, and there were no leftovers. HIghly reccommended.
Easy to make and delicious. Felt like we were eating at a nice restaurant!
This was DELICIOUS. After tasting it I added the juice from half a lemon and some red pepper flakes which put it over the top. I was really surprised at how much my husband and I both liked this. Amazing what a little butter can do for some veggies.