Gnocchi With Zucchini Ribbons With Parsley Brown Butter
From mystic_river1 16 years ago
- 20 minutes to make
- Serves 4
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
- 1 pound fresh or frozen gnocchi shopping list
- 2 tablespoons butter shopping list
- 2 medium shallots, chopped shopping list
- 1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip) shopping list
- 1 pint cherry tomatoes, halved shopping list
- 1/2 teaspoon salt shopping list
- 1/4 teaspoon grated nutmeg shopping list
- Freshly ground pepper to taste shopping list
- 1/2 cup grated parmesan cheese shopping list
- 1/2 cup chopped fresh parsley shopping list
How to make it
- Bring a large saucepan of water to a boil.
- Cook gnocchi according to package instructions until they float, 3 to 5 minutes.
- Drain.
- 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.
The Rating
Reviewed by 8 people-
Looks and sounds delish! Love your recipes!
kimmer
in Dunedin loved it
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This is a wonderful posting! I love the idea of using the zucchini this way... saving, rating and I have got to and am adding your recipe to a few groups! (more now that I see, that you have already added it too -lol) Now people have yet another grea...more
divaliscious
in Dutchess County loved it
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Wonderful recipe, extremely appetizing, one to impress with. Thank you for sharing.
marriage
in Apalachin loved it
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