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Gnocchi with Zucchini and Parsley Butter

 

.
12

Yield

4

servings

Prep

6

min

Cook

12

min

Ready

21

min

Trans-fat Free, Low Carb, Sugar-Free
 

Ingredients

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
*
cup Parmesan cheese
½ cup 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 24g (0.8 oz)
Amount per Serving
Calories 8884% of calories 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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