How to Prepare Delicious Gnocchi with zucchini ribbons and parsley Brown butter

Gnocchi with zucchini ribbons and parsley Brown butter. All Reviews for Gnocchi with Zucchini Ribbons & Parsley Brown Butter. Brown butter complements pasta dishes very well and this is no exception. I recommend sage brown butter on fish such as barramundi or tilapia or try it with pumpkin ravioli.so good.

Ribbons & Parsley Brown Butter recipe: For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini potato gnocchi are tossed with delicate ribbons of zucchini, shallots and cherry tomatoes that have all been saut�ed in nutty browned butter. 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. Preparation Bring a large saucepan of water to a boil. You can cook Gnocchi with zucchini ribbons and parsley Brown butter using 9 ingredients and 5 steps. Here is how you cook that.

Ingredients of Gnocchi with zucchini ribbons and parsley Brown butter

1. You need 1 lb of gnocchi.
2. It's 2 tbsp of butter.
3. It's 2 medium of shallots or chives.
4. You need 1 lb of zucchini.
5. Prepare 1 lb of cherry tomatoes halved.
6. It's 1/2 tsp of salt.
7. It's 1/4 tsp of grated nutmeg.
8. Prepare 1/2 cup of grated parmesan cheese.
9. You need 1/2 cup of 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 Add gnocchi and toss to coat. TIP: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer. Communities>Healthy Cooking>Gnocchi w Zucchini Ribbons and Parsley Brown Butter.

Gnocchi with zucchini ribbons and parsley Brown butter instructions

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..

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. It is a light and flavourful and the zucchini ribbons make for a beautiful presentation. Meanwhile, melt butter in a large skillet over medium-high heat. Summary: Thinly sliced ribbons of Zucchini and Parmesan make for a gourmet supper. Chopped almonds accent the brown butter sauce, while sautéed yellow squash adds tender bite In this sumptuous summer pasta dish, we're pairing gnocchi with brown butter—simply butter that Garnish with the cheese and parsley.