Gnocchi with Zucchini Ribbons & Parsley Brown Butter 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. Makes 4 servings Active Time: 20 minutes Total Time: 20 minutes Course: Dinner Ingredients •1 pound of fresh or frozen gnocchi •2 tablespoons of butter •2 medium shallots, chopped •1 pound of zucchini (about 3 small), very thinly sliced lengthwise (see Tip) •1 pint of cherry tomatoes, halved •1/2 teaspoon of salt •1/4 teaspoon of grated nutmeg •Freshly ground pepper to taste •1/2 cup of grated Parmesan cheese •1/2 cup of chopped fresh parsley Directions 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. Tip To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer. Nutrition information Per serving: 424 calories; 66 g carbohydrates; 10 g fat (6 g sat, 0 g mono); 17 g protein; 25 mg cholesterol; 4 g dietary fiber; 539 mg potassium; 753 mg sodium. Nutrition bonus: Vitamin C (75% daily value), Vitamin A (35% dv), Calcium (28% dv)
Posted on: Wed, 17 Jul 2013 14:55:33 +0000
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