Gnocchi with zucchini ribbons and parsley brown butter

Yesterday’s recipe presented a unique set of challenges as I had to peel zucchini into very thin ribbons. This process made my arms soar and made me wonder why peelers aren’t made larger and they probably are, I just don’t have one. Then I had to chop the shallots, which resulted in me walking out of the room 5 or 6 times to give my watery eyes a break, until I realized that not breathing through my nose helped. Despite that I loved the hearty taste of gnocchi with the taste of fresh cherry tomatoes and zucchini. It was a great combination. I will probably use less Parmesan cheese next time, as I found the sauce to be a little too creamy for my taste. That is one of those items that I would add by eyeing it. I did get a little better at chopping fresh parsley this time.


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


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.


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.

2 thoughts on “Gnocchi with zucchini ribbons and parsley brown butter”

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