I made a few subs. I don't like to do that the first time I try a recipe, but once I'm more familiar I feel more confident swapping ingredients. I didn't have zucchini so I subbed carrots, and I added a few cloves of garlic when I sauteed my red onion (didn't have shallots either). I was pleased with the resulting dish, the buttery taste shone through and the sweet vegetables harmonized with the gnocchi nicely.
Gnocchi with Zucchini Ribbons and Parsley Brown Butter
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.
Makes 4 servings, 1 1/2 cups each
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: 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
1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. 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 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.
NUTRITION INFORMATION: Per serving: 327 calories; 10 g fat (6 g sat, 0 g mono); 25 mg cholesterol; 48 g carbohydrate; 12 g protein; 5 g fiber; 710 mg sodium; 540 mg potassium. 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
TIP: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.