Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Gnocchi with Zucchini Ribbons & Parsley Brown Butter
1 lb. fresh or frozen gnocchi
2 Tab. butter
2 med. shallots, chopped
1 lb. zucchini (about 3 small), shredded ribbon thin
1 pint cherry tomatoes, halved
1/2 tea. salt
1/4 tea. nutmeg
black pepper to taste
1 cup grated Parmesan cheese
1/2 cup chopped parsley

Cook gnocchi according to the package directions, or 3-5 min.
Meanwhile, melt butter in a large skillet. Cook until the butter is beginning to brown, about 2 min.
Add shallots and zucchini and cook, stirring often, until softened 2-3 minutes. Add tomatoes, salt, nutmeg, and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, until, 1-2 min. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately. Serves 4, 1 1/2 cups each.

source: :  June/July 2006

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