Gnocchi with Zucchini Ribbons and Parsley

gnocchi

Recipe: Gnocchi with Zucchini Ribbons and Parsley

Summary: Thinly sliced ribbons of Zucchini and Parmesan make for a gourmet supper.

Ingredients

  • 1 pound fresh or frozen gnocchi
  • 2 tablespoons olive oil
  • 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

Instructions

  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, pour olive oil in a large skillet over medium-high heat. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes.
  3. 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.

Quick notes

Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.

Health Advantages: low calorie, high fiber, low cholesterol, high potassium, high calcium, diabetes appropriate.

Preparation time: 20 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 4

Recipe and Photo Courtesy of Go.com

Be the first to comment

Leave a Reply

Your email address will not be published.


*


Comment moderation is enabled. Your comment may take some time to appear.