to try: Gnocchi with Zucchini Ribbons & Parsley Brown Butter

http://www.eatingwell.com/recipes/gnocchi_with_zucchini_ribbons_parsley_brown_butter.html

From EatingWell:  June/July 2006For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini, shallots and cherry tomatoes that have all been sautéed in nutty browned butter.

4 servings, 1 1/2 cups each | Active Time: 20 minutes | Total Time: 20 minutes

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

Preparation

  1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. 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 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 the gnocchi and toss to coat. Serve immediately.

Nutrition

Per serving : 424 Calories; 10 g Fat; 6 g Sat; 0 g Mono; 25 mg Cholesterol; 66 g Carbohydrates; 17 g Protein; 5 g Fiber; 753 mg Sodium; 539 mg Potassium

4 1/2 Carbohydrate Serving

Exchanges: 2 1/2 starch, 2 vegetable, 1 medium-fat meat, 1 fat

Tips & Notes

  • Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.
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Published in: on December 11, 2010 at 8:24 am  Leave a Comment  

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