Gnocchi with Zucchini & Parsley Butter
.
Yield
4 servingsPrep
6 minCook
12 minReady
21 minTrans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pasta, gnocchi
fresh or frozen |
* |
| 2 | tablespoons |
butter
|
|
| 2 | medium |
shallots
chopped |
*
|
| 1 | pound |
zucchini
lengthwise thinly sliced |
*
|
| 1 | pint |
cherry tomatoes
halved |
*
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
grated |
|
| 1 | x |
black pepper
to taste |
*
|
| ⅓ | cup |
Parmesan cheese
|
|
| ½ | cup |
parsley leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pasta, gnocchi
fresh or frozen |
* |
| 3E+1 | ml |
butter
|
|
| 2 | medium |
shallots
chopped |
*
|
| 453.6 | g |
zucchini
lengthwise thinly sliced |
*
|
| 473 | ml |
cherry tomatoes
halved |
*
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
grated |
|
| 1 | x |
black pepper
to taste |
*
|
| 79 | ml |
Parmesan cheese
|
|
| 118 | ml |
parsley leaves
freshly chopped |
|
Directions
Bring a large saucepan of water to a boil.
Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
Meanwhile, melt butter in a large skillet over medium-high heat.
Cook until the butter starts to brown, 1 to 2 minutes.
Stir in shallots and zucchini and cook, until softened, about 3 minutes.
Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes just begin to break down, 1 to 2 minutes.
Stir in Parmesan and parsley leaves.
Toss the gnocchi to coat.
