Best Gnocchi W Zucchini Ribbons And Parsley Brown Butter Recipes

GNOCCHI AND ZUCCHINI WITH GARLIC-PARMESAN SAUCE

Gnocchi and Zucchini with Garlic-Parmesan Sauce image

This is a simple and tasty gnocchi dish. You could substitute the zucchini for asparagus or just about any other vegetable.

Provided by Kimberly Heggie Hodge

Categories Fruits and Vegetables Vegetables Squash

Time 20m

Yield 2

Number Of Ingredients 6

Ingredients

1 pound gnocchi
2 tablespoons salted butter
1 tablespoon olive oil
2 zucchini, sliced
2 teaspoons chopped garlic
½ cup grated Parmesan cheese

Steps:

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain, reserving 1/4 cup cooking liquid.
Melt butter in a saucepan over medium heat and add olive oil. Add zucchini and garlic. Saute until tender, 5 to 7 minutes. Add cooked and drained gnocchi, Parmesan cheese, and reserved cooking liquid. Stir until nice and creamy.

Nutrition Facts : Calories 594.8 calories, Carbohydrate 45.7 g, Cholesterol 90.7 mg, Fat 40.1 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 21.4 g, Sodium 570.5 mg, Sugar 2.3 g

GNOCCHI WITH ZUCCHINI RIBBONS AND PARLSEY BROWN BUTTER

GNOCCHI WITH ZUCCHINI RIBBONS AND PARLSEY BROWN BUTTER image

Categories Pasta Low Fat Quick & Easy Dinner

Yield 4

Number Of Ingredients 10

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

Steps:

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.

GNOCCHI WITH ZUCCHINI RIBBONS & BASIL BROWN BUTTER

Gnocchi With Zucchini Ribbons & Basil Brown Butter image

This recipe is an easy and delicious way to dress up pre-made gnocchi. It is a light and flavourful and the zucchini ribbons make for a beautiful presentation. It also works really well with a flat pasta, like linguine. (Small shells would probably work too.) It is modified from a recipe from "EatingWell Magazine".

Provided by blucoat

Categories One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb gnocchi ("fresh or frozen") or 1 lb pasta
2 tablespoons butter
2 medium shallots, chopped
1 lb zucchini, very thinly sliced lengthwise with a vegetable peeler or on a mandoline (about 3 small)
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
fresh ground pepper
1/2 cup grated parmesan cheese
1/2 cup chopped fresh basil or 1/2 cup parsley

Steps:

Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
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.