Gnocchi With Zucchini Ribbons and Parsley Brown Butter Recipe
Nutritional Info (Per serving):
Calories: 327, Saturated Fat: 6g, Sodium: 710mg, Dietary Fiber: 5g, Total Fat: 10g, Carbs: 48g, Cholesterol: 25mg, Protein: 12g
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Ingredients
1 pounds gnocchi, fresh or frozen
2 tablespoon butter
2 medium shallot(s), chopped
1 pounds zucchini, (about 3 small), very thinly sliced lengthwise
1 pint(s) tomato(es), cherry, halved
1/2 teaspoon salt
pepper, black ground, to taste
1/2 cup(s) cheese, grated Parmesan
1/2 cup(s) parsley, fresh, chopped
Preparation
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.
3. 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.
4. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.
Nutritional Info (Per serving):
Calories: 327, Saturated Fat: 6g, Sodium: 710mg, Dietary Fiber: 5g, Total Fat: 10g, Carbs: 48g, Cholesterol: 25mg, Protein: 12g
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Ingredients
1 pounds gnocchi, fresh or frozen
2 tablespoon butter
2 medium shallot(s), chopped
1 pounds zucchini, (about 3 small), very thinly sliced lengthwise
1 pint(s) tomato(es), cherry, halved
1/2 teaspoon salt
pepper, black ground, to taste
1/2 cup(s) cheese, grated Parmesan
1/2 cup(s) parsley, fresh, chopped
Preparation
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.
3. 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.
4. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.
