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Gnocchi with Zucchini Ribbons & Parsley Brown Butter

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Gnocchi with Zucchini Ribbons & Parsley Brown Butter

20 mins total
0 mins prep

327 calories/serving

Recipe Filed Under
Cheese, Mediterranean, Easy, Healthy, Dinner, Entertaining

Provided By: EatingWell

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Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan.

Ingredients

Serves:

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

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

Freshly ground pepper to taste

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

Directions

1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. 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 cherry 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 gnocchi and toss to coat. Serve immediately.

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