Monday, June 10, 2013

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

This recipe was ripped from the June/July 2006 issue of EatingWell.
It was delicious and flavorful...and filling!
1 lb fresh or frozen gnocchi
3 tbs butter
1C sliced green onions
1 large zucchini
1 pint cherry tomatoes
1/2 tsp sea salt
1/4 tsp grated nutmeg
1/4 tsp black pepper
1/2C grated Parmesan cheese
1/2C chopped fresh parsley

  1. Bring a large saucepan of water to a boil.
  2. Cook gnocchi until they float, about 2-5 minutes according to package directions.
  3. Drain gnocchi.
  4. Meanwhile, melt butter in a large skillet over medium heat.
  5. Cook until butter is beginning to brown, careful not to burn, about 2 minutes.
  6. Add green onions and zucchini, and cook stirring often for 3 minutes.
  7. Add tomatoes, salt, nutmeg, and pepper, continuing to cook stirring often for 8 minutes.
  8. Remove from heat and stir in Parmesan and parsley.
  9. Add gnocchi and toss to coat.
  10. Serve immediately.
  11. Enjoy!

No comments:

Post a Comment