Gnocchi With Zucchini Tomato And Brown Butter Recipes

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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.

GNOCCHI AND ZUCCHINI WITH GARLIC-PARMESAN SAUCE



Gnocchi and Zucchini with Garlic-Parmesan Sauce image

This is a simple and tasty gnocchi dish. You could substitute the zucchini for asparagus or just about any other vegetable.

Provided by Kimberly Heggie Hodge

Categories     Fruits and Vegetables     Vegetables     Squash

Time 20m

Yield 2

Number Of Ingredients 6

1 pound gnocchi
2 tablespoons salted butter
1 tablespoon olive oil
2 zucchini, sliced
2 teaspoons chopped garlic
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain, reserving 1/4 cup cooking liquid.
  • Melt butter in a saucepan over medium heat and add olive oil. Add zucchini and garlic. Saute until tender, 5 to 7 minutes. Add cooked and drained gnocchi, Parmesan cheese, and reserved cooking liquid. Stir until nice and creamy.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 45.7 g, Cholesterol 90.7 mg, Fat 40.1 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 21.4 g, Sodium 570.5 mg, Sugar 2.3 g

GNOCCHI WITH BROWN BUTTER, TOMATOES AND ASPARAGUS



Gnocchi With Brown Butter, Tomatoes and Asparagus image

This recipe from Canadian Living can also be made with farfalle or shell pasta, but to truly do it justice, it has to made with gnocchi. The delicious sauce gets absorbed into the little pillows of potato dough. This dish tastes even better reheated the next day so leftovers are great to take to work for lunch.

Provided by Irmgard

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1/4 cup butter
2 garlic cloves, minced
2 cups grape tomatoes
1 lb asparagus, trimmed and cut into 1-inch pieces
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 cups gnocchi
1/3 cup parmesan cheese, grated
2 tablespoons fresh parsley, chopped

Steps:

  • In a large skillet, melt the butter over medium heat until foaming and nutty brown in colour, about 2 minutes.
  • Add the garlic and cook, stirring, until fragrant, about 30 seconds.
  • Add the tomatoes, asparagus, salt and pepper.
  • Cover and cook until the tomatoes begin to split and the asparagus is tender, about 8 minutes.
  • Meanwhile, in a large pot of boiling, salted water, cook the gnocchi until it floats to the top, about 3 minutes. (If using pasta, cook for 8 minutes, until al dente.).
  • Drain and return to the pot.
  • Add the sauce and toss to coat.
  • Stir in the cheese and parsley.

Nutrition Facts : Calories 181.8, Fat 14.4, SaturatedFat 8.8, Cholesterol 37.8, Sodium 523.7, Carbohydrate 9.2, Fiber 3.2, Sugar 1.6, Protein 6.9

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

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