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|
|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|
- 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.
|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|