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.

  

Prep Time:	20 minutes
Ready in:	20 minutes
Yield:	4 servings, 1 1/2 cups each
Ease of Prep:	Easy

Recipe 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 Recipe 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

Recipe Directions

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.

Tip: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.

Health Advantages: low calorie, high fiber, low cholesterol, high potassium, high calcium, diabetes appropriate.

                     source by: faimly.com