Rating: 4.75 stars
30 Ratings
  • 5 star values: 24
  • 4 star values: 2
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, June/July 2006

Gallery

Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

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

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  • 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

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

Nutrition Facts

426 calories; protein 16.6g; carbohydrates 65.9g; dietary fiber 4.3g; sugars 6.8g; fat 10.9g; saturated fat 5.8g; cholesterol 25.3mg; vitamin a iu 1741.4IU; vitamin c 47.1mg; folate 52.4mcg; calcium 281.5mg; iron 3.7mg; magnesium 34.1mg; potassium 540.5mg; sodium 751.7mg; thiamin 0.1mg.
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