Gnocchi with zucchini ribbons and parsley Brown butter
Gnocchi with zucchini ribbons and parsley Brown butter

Hey everyone, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, gnocchi with zucchini ribbons and parsley brown butter. It is one of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.

Gnocchi with zucchini ribbons and parsley Brown butter is one of the most well liked of current trending foods on earth. It is appreciated by millions daily. It’s easy, it is fast, it tastes delicious. Gnocchi with zucchini ribbons and parsley Brown butter is something which I’ve loved my whole life. They are nice and they look fantastic.

Meanwhile, melt butter in a large skillet over medium-high heat. For 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. Bring a large saucepan of water to a boil.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook gnocchi with zucchini ribbons and parsley brown butter using 9 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Gnocchi with zucchini ribbons and parsley Brown butter:
  1. Make ready 1 lb gnocchi
  2. Get 2 tbsp butter
  3. Prepare 2 medium shallots or chives
  4. Take 1 lb zucchini
  5. Make ready 1 lb cherry tomatoes halved
  6. Make ready 1/2 tsp salt
  7. Take 1/4 tsp grated nutmeg
  8. Prepare 1/2 cup grated parmesan cheese
  9. Prepare 1/2 cup freshly chopped parsley

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. Meanwhile, melt butter in a large skillet over medium-high heat. Premade gnocchi are pretty easy to find these days and are even available at Trader Joe's.

Steps to make Gnocchi with zucchini ribbons and parsley Brown butter:
  1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions. Drain.
  2. Meanwhile, melt butter in a large skillet over medium heat. Cook until butter begins to brown, about 2 minutes.
  3. Add chopped shallots/chives and zucchini to butter and cook, stirring often, until softened, 2 to 3 minutes.
  4. Add cherry tomatoes, salt, nutmeg, and pepper (if desired to taste) and continue cooking until tomatoes start to break down, 1 to 2 minutes.
  5. Stir in cheese and parsley. If desired, cook up 1 pack of johnsonvilles beer or cheddar brats, and add to gnocchi.

What really makes a gnocchi dish special are the ingredients you mix into it. This recipe is a slightly modified version of Gnocci with Zucchini Ribbons & Parsley Brown Butter from Eating Well. Bring a large saucepan of water to a boil. GNOCCHI WITH ZUCCHINI RIBBONS AND PARSLEY BROWN BUTTER. Note: To make ribbon-thin zucchini, slice it lengthwise with a vegetable peeler or a mandoline slicer.

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