Gnocchi with Zucchini Ribbons & Parsley Brown Butter

ByElina

Ingredients4 servings

  • 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
  • ½ teaspoon salt
  • ¼ teaspoon grated nutmeg
  • Freshly ground pepper, to taste
  • ½ cup grated Parmesan cheese
    BelGioioso Parmesan Cheese American Grana, Wedge
    $3.98
    Thru 02/14
  • ½ cup chopped fresh parsley

Preparation

  • Active

  • Ready In

  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

  • Serving size: 1½ cups
  • Per serving: 426 calories; 11 g fat(6 g sat); 4 g fiber; 66 g carbohydrates; 17 g protein; 52 mcg folate; 25 mg cholesterol; 7 g sugars; 0 g added sugars; 1,741 IU vitamin A; 47 mg vitamin C; 281 mg calcium; 4 mg iron; 752 mg sodium; 540 mg potassium
  • Nutrition Bonus: Vitamin C (78% daily value), Vitamin A (35% dv), Calcium (28% dv), Iron (22% dv)
  • Carbohydrate Servings: 4½
  • Exchanges: 2½ starch, 2 vegetable, 1 medium-fat meat, 1 fat

source:eatingwell

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