Gnocchi with Zucchini Ribbons and Parsley Brown Butter
(from Amanda_Rose’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
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
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Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
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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.