Gnocchi with Zucchini Ribbons & Parsley Brown Butter

zucchini pasta.JPGThinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan.

Prep Time: 20 minutes
Ready in: 20 minutes
Yield: 4 servings, 1 1/2 cups each

Ease of Prep:


Recipe 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

Recipe Directions
  1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. 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 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.

Tip: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.

Health Advantages: low calorie, high fiber, low cholesterol, high potassium, high calcium, diabetes appropriate.