Rating: 4.5 stars
31 Ratings
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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.

Source: EatingWell Magazine, June/July 2006


Read the full recipe after the video.


Ingredient Checklist


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.

  • 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.


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

Nutrition Facts

1 1/2 cups
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.

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