Ingredients
2 Tbsp butter
2 medium shallot, chopped
1 lb zucchini (about 3 small), very thinly sliced lengthwise (see Tip)
1 pt cherry tomato, halved
½ tsp salt
¼ tsp grated nutmeg
freshly ground pepper to taste
½ cup grated Parmesan cheese
½ 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.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 327 15%
- Calories from fat 90 30%
- Total Fat 10gm 8%
- Saturated Fat 6gm 30%
- Sodium 710mg 20%
- Total Carbohydrates 48gm
- Fiber 5gm
- Protein 12gm
- Cholesterol 25mg 16%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
