Gnocchi with Zucchini Ribbons & Parsley Brown Butter

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Step-by-step

0/2 done

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.

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Name: Gnocchi with Zucchini Ribbons & Parsley Brown Butter
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 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; 0.5 teaspoon salt; 0.25 teaspoon grated nutmeg; Freshly ground pepper, to taste; 0.5 cup grated Parmesan cheese; 0.5 cup chopped fresh parsley

by Katie Webster

🔥 426 kcal⏱ 20 min🍳 20 min cook👤 4 servings👨‍🍳👨‍🍳 Medium

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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…

#Lunch#Dinner#Entree

Step-by-step instructions

0/2 done

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.

Ingredients (10)

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1 pound fresh or frozen gnocchi

2 tablespoons butter

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2 medium shallots, chopped

1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)

1 pint cherry tomatoes, halved

0.5 teaspoon salt

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0.25 teaspoon grated nutmeg

Freshly ground pepper, to taste

0.5 cup grated Parmesan cheese

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0.5 cup chopped fresh parsley

Ingredients(10)

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