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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Gnocchi with Zucchini Ribbons & Parsley Brown Butter Recipe

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This recipe for Gnocchi with Zucchini Ribbons & Parsley Brown Butter is from The Good Eats Cookbook - Remembering Nanny and Pappy, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound fresh or frozen gnocchi
2 T butter
2 medium shallots, chopped
1 lb. zucchini (about 3 cups) very thinly sliced lengthwise (use vegetble peeler).
1 pint cherry tomatoes, halved
1/2 tsp salt
1/4 tsp grated nutmeg
Freshly ground pepper to taste
1/2 cup grated parmesan cheese
1/2 cup chopped fresh parsley
Directions:
Directions:
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 (or wok) 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.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Low calorie, high fiber, low cholesterol but very, very tasty. Try it!! The nutmeg flavor is great!

 

 

 

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