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Gnocchi with Zucchini & Parsley Butter

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Recipe

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Yield

4 servings

Prep

6 min

Cook

12 min

Ready

21 min
Trans-fat Free, Low Carb, Sugar-Free

Ingredients

Amount Measure Ingredient Features
1 pound pasta, gnocchi
fresh or frozen
*
2 tablespoons butter
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2 medium shallots
chopped
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1 pound zucchini
lengthwise thinly sliced
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1 pint cherry tomatoes
halved
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½ teaspoon salt
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¼ teaspoon nutmeg
grated
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1 x black pepper
to taste
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cup Parmesan cheese
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½ cup parsley leaves
freshly chopped
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Ingredients

Amount Measure Ingredient Features
453.6 g pasta, gnocchi
fresh or frozen
*
3E+1 ml butter
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2 medium shallots
chopped
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453.6 g zucchini
lengthwise thinly sliced
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473 ml cherry tomatoes
halved
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2.5 ml salt
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1.3 ml nutmeg
grated
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1 x black pepper
to taste
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79 ml Parmesan cheese
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118 ml parsley leaves
freshly chopped
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 8884% from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 22mg 7%
Sodium 467mg 19%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 7g
Vitamin A 17% Vitamin C 17%
Calcium 10% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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