Gnocchi with Zucchini Ribbons & Parsley Brown Butter

June/July 2006

Your rating: None Average: 4.2 (350 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.

"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

70 Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter


I made this exactly as recommended and it turned out great! My daughter (16) loved it and she is super-picky! It's great for a quick and tasty dinner on a busy weeknight. Brown butter complements pasta dishes very well and this is no exception. I recommend sage brown butter on fish such as barramundi or tilapia or try it with pumpkin ravioli good.

Easy prep & clean-up, inexpensive ingredients, children like it
Incredible meal

Restaurant quality meal. My husband took a mouthful, said 'Awesome' and gave me a hug. I used the garlic and lemon zest as suggested. I also used cheddar instead of Parmesan. Looking forward to cooking it for veggie friends.

Delicious, simple
Easy and Delicious

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.

Easy, healthy, yummy
Absolutely wonderful!

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.

Easy, can prep ahead

This was delicious! I sliced the zucchini a bit thicker and added a little more butter, and there were no leftovers. HIghly reccommended.

healthy, easy, quick

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