Gnocchi with Zucchini and Parsley Butter
. 16
16
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 |
* |
⅓ | 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.
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?