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Gnocchi with Zucchini Ribbons & Parsley Brown Butter Recipe

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This recipe for Gnocchi with Zucchini Ribbons & Parsley Brown Butter is from Dhanush's Cookbook, 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 tablespoons butter
* 2 medium shallots, chopped
* 1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
* 1 pint cherry tomatoes, halved
* 1/2 teaspoon salt
* 1/4 teaspoon grated nutmeg
* Freshly ground pepper, to taste
* 1/2 cup grated Parmesan cheese
* 1/2 cup chopped fresh parsley
Directions:
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.
Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
Per serving: 424 calories; 10 g fat ( 6 g sat , 0 g mono ); 25 mg cholesterol; 66 g carbohydrates; 17 g protein; 5 g fiber; 753 mg sodium; 539 mg potassium.

Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (35% dv), Calcium (28% dv)

 

 

 

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