Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Ingredients:

• 1 pound(s) fresh or frozen gnocchi
• 2 tablespoon(s) butter
• 2  medium shallots, chopped
• 1 pound(s) zucchini (about 3 small), very thinly sliced lengthwise
• 1 pound(s) cherry tomatoes, halved
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) grated nutmeg
• Freshly ground pepper, to taste
• 1/2 cup(s) grated Parmesan cheese
• 1/2 cup(s) chopped fresh parsley

Directions:

• 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.

Author: EatingWell.com
Nutritional Facts:

•  Calories - 327
• Yields 4 servings

Rating:
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