Gnocchi With Zucchini Ribbons Parsley Brown Butter Recipes

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GNOCCHI WITH ZUCCHINI, TOMATO, AND BROWN BUTTER



Gnocchi With Zucchini, Tomato, and Brown Butter image

Make and share this Gnocchi With Zucchini, Tomato, and Brown Butter recipe from Food.com.

Provided by PeskyMac

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 lb zucchini, thinly slice longwise (to make ribbons of zucchini)
1 pint cherry tomatoes, halved
salt and pepper
1/4 teaspoon ground nutmeg
1/2 cup parmesan cheese, grated (aged parmesan is great for this)
1/2 cup fresh parsley, chopped

Steps:

  • Boil a lg. saucepan of water and cook gnocchi; drain.
  • At same time, melt butter in lg. skillet [med-high heat]. Brown butter [about 2 minutes]. Toss shallots and zucchini to pan, stirring often, 2-3 minutes. Add tomatoes, nutmeg, salt and pepper; stir often, about 2 minutes. Remove pan from heat.
  • Combine gnocchi and skillet contents; stir to mix.
  • Stir in parmesan and parsley. Serve immediately.

Nutrition Facts : Calories 143.4, Fat 9.8, SaturatedFat 5.9, Cholesterol 26.3, Sodium 251.9, Carbohydrate 8.6, Fiber 2.4, Sugar 4.2, Protein 7.3

GNOCCHI WITH ZUCCHINI RIBBONS & BASIL BROWN BUTTER



Gnocchi With Zucchini Ribbons & Basil Brown Butter image

This recipe is an easy and delicious way to dress up pre-made gnocchi. It is a light and flavourful and the zucchini ribbons make for a beautiful presentation. It also works really well with a flat pasta, like linguine. (Small shells would probably work too.) It is modified from a recipe from "EatingWell Magazine".

Provided by blucoat

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb gnocchi ("fresh or frozen") or 1 lb pasta
2 tablespoons butter
2 medium shallots, chopped
1 lb zucchini, very thinly sliced lengthwise with a vegetable peeler or on a mandoline (about 3 small)
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
fresh ground pepper
1/2 cup grated parmesan cheese
1/2 cup chopped fresh basil or 1/2 cup parsley

Steps:

  • 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.

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