Brown-Buttered Zucchini Ribbons over Gnocchi

Brown-Buttered Zucchini Ribbons over Gnocchi

Gnocchi with all those farmers market tomatoes and zucchini make the perfect summer meal.

Tools needed: 
mandolin or vegetable peeler, large skillet
20 minutes
1 pound gnocchi, cooked according to package instructions
2 tbs butter
2 medium shallots, chopped
1 pound zucchini (about three small) sliced very thinly lengthwise
1 pint cherry tomatoes, halved
1/2 tsp salt
1/4 tsp grated nutmeg
freshly ground pepper to taste
1/4 cup grated parmesan cheese
1/2 cup chopped fresh parsley
  1. Melt butter in a large skillet over medium-high heat.  Cook until the butter is beginning to brown, about 2 minutes.
  2. Ad shallots and zucchini to cook, stirring often, until softened, 2-3 minutes.
  3. Add tomato halves, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1-2 minutes.
  4. Stir in parmesan cheese and parsley.
  5. Add gnocchi and toss to coat. Serve immediately.


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