Gnocchi with Zucchini Ribbons and Parsley Brown Butter Recipe

Gnocchi with Zucchini Ribbons and Parsley Brown Butter Recipe

  • 1 pound fresh or frozen gnocchi
  • 2 tablespoons butter
  • 2 medium shallots, chopped
  • 1 pound zucchini, very thinly sliced lengthwise (see Tip)
  • 1 pint cherry tomatoes, halved
  • 1/2 teaspoon salt
  • 1/4 teaspoon grated nutmeg
  • Fresh-ground pepper to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley
  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.
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