Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan.
| Prep Time: | 20 minutes |
| Ready in: | 20 minutes |
| Yield: | 4 servings, 1 1/2 cups each |
| Ease of Prep: | Easy |
| Recipe Ingredients | |
| 1 pound fresh or frozen gnocchi | |
| 2 tablespoons butter | |
| 2 medium shallots , chopped | |
| 1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip) | |
| 1 pint cherry tomatoes , halved | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon grated nutmeg | |
| Freshly ground pepper to taste | |
| 1/2 cup grated Parmesan cheese | |
| 1/2 cup chopped fresh parsley | |
Recipe 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.
Tip: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.
Health Advantages: low calorie, high fiber, low cholesterol, high potassium, high calcium, diabetes appropriate.
| Nutrition Information | ||||||||
| Servings Per Recipe: 4 | ||||||||
| Amount Per serving | ||||||||
| Calories: | 327 cal | Carbohydrate Servings: | 3 | |||||
| Carbohydrates: | 48 g | Dietary Fiber: | 5 g | Cholesterol: | 25 mg | |||
| Fat: | 10 g | Sodium: | 710 mg | Saturated Fat: | 6 g | |||
| Protein: | 12 g | Potassium: | 540 mg | Monounsaturated Fat: | 0 g | |||
| Nutrition Bonus: | Vitamin C (70% daily value), Vitamin A (35% dv), Calcium (25% dv). | |||||||
| Exchanges: | 2 1/2 starch, 2 vegetable, 1 medium-fat meat, 1 fat | 3 Carbohydrate Servings | |||||||
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