This is another recipe that I found at eatingwell.com. The only modification that I made was the butter that I used. Instead of using regular butter, I used a butter substitute, which lowered the number of calories without destroying the flavor of the dish. This recipe is absolutely scrumptious. It reheats really well so it works great for leftovers or lunches.
My recommendation for this recipe is to use a good quality vegetable peeler to create the zucchini ribbons. This is the most time consuming part of this recipe and should probably be done before you start heating any pans. Also, I find that it is easier to eat the zucchini ribbons if you cut them in half before slicing. Otherwise, they become like thick, sloppy noodles. The original recipe called for fresh gnocchi, which my grocery store does not carry so I used the pre-packaged ones.
Gnocchi with Zucchini Ribbons and Parsley Brown Butter
Keywords: saute entree vegetarian gnocchi zucchini tomatoes
Ingredients (serves 4)
- 16 oz. package of gnocchi
- 2 tablespoons of butter substitute
- 2 medium shallots
- 1 pound of zucchini, thinly sliced lengthwise
- 1 pint of cherry tomatoes
- 1/2 teaspoon of salt
- 1/4 teaspoon ground nutmeg
- freshly ground pepper, to taste
- 1/2 cup shredded Parmesan cheese
- 1/2 cup chopped fresh parsley
Bring a large saucepan of water to a boil. Cook the gnocchi until they float, which should take about 3 to 5 minutes. Check the package to make sure this is enough time. Drain and transfer to a bowl.
Melt the butter in a large skillet over medium-high heat. Cook until the butter is just beginning to brown, approximately 2 minutes. Add the shallots and zucchini. Cook, stirring often, until softened, 2 to 3 minutes.
Add the tomatoes, salt, nutmeg and pepper. Continue to cook, stirring often, until the tomatoes are just starting to break down, about 1 to 2 minutes.
Stir in the Parmesan cheese and parsley. Remove from heat when the cheese is melted.
Stir in gnocchi and toss to cook.