Gnocchi with Zucchini Ribbons Parsley Brown Butter
Thinly sliced strips of zucchini and nutty brown butter make for an epicure supper. Present it a meal: Turn out the plate with heated broccoli rabe sprayed with Parmesan. For this recipe, suitable store-bought potato gnocchi is stirred with beautiful ribbons of zucchini, shallots and cherry tomatoes that have all been.
Preparing for a woman does a lot more than easily prove you know the variation between a tablespoon and a teaspoon. It carries that you’re ready to attempt for her — and that you’re great with your hands.
The ingredients for this recipe, gnocchi with zucchini ribbons and parsley brown butter, costs about $20, need less than 40 minutes to make, and will reach inspection with a veggie date. It has low-calorie in the meal that’s huge in protein (17 g) and potassium (539 mg). Though it’s also high in carbohydrates (48 g) and sodium (753 mg), so it’s not perfect for late at night.
When we prepared it, we arranged all of the preparation work first like — chopping the cherry tomatoes, skinning the zucchini, rubbing the cheese, and cutting the parsley and shallots — rather than having to rush to get it all made while the pasta cooked. We used a standard veggie peeler for the zucchini strips; the longer we cut the zukes, the more delicate the ribbons looked, and the more comfortable they were to uncover. So let’s see the recipe.
INGREDIENTS
- 1 pound of fresh gnocchi
- Two tablespoons of butter
- Two medium chopped shallots
- 1 pound of zucchini, very thinly sliced lengthwise
- 1 pint of halved cherry tomatoes
- Salt- as you want
- ¼ teaspoon of grated nutmeg
- Ground pepper
- ½ cup of grated Parmesan cheese
- ½ cup of chopped fresh parsley
INSTRUCTIONS
- Peel off the Zucchinis
- Bring a saucepan of water to a boil. Cook gnocchi until they float or 3 – 5 minutes
- Meanwhile, melt butter in a skillet. Add shallots and zucchini and cook, often stirring, until softened
- Add cherry tomatoes, salt, nutmeg, and pepper and continue cooking
- Stir in Parmesan and parsley.
- Add the cooked gnocchi and toss to coat.
- Serve immediately.
