Cook Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, 1 1/2 cups eachJump to Nutrition Facts
Cook Time:20 minsTotal Time:20 minsServings:4Yield:4 servings, 1 1/2 cups each
Cook Time:20 mins
Cook Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Yield:4 servings, 1 1/2 cups each
Yield:
4 servings, 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1poundfresh or frozen gnocchi2tablespoonsbutter2medium shallots, chopped1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)1pintcherry tomatoes, halved½teaspoonsalt¼teaspoongrated nutmegFreshly ground pepper, to taste½cupgrated Parmesan cheese½cupchopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
1poundfresh or frozen gnocchi
2tablespoonsbutter
2medium shallots, chopped
1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
1pintcherry tomatoes, halved
½teaspoonsalt
¼teaspoongrated nutmeg
Freshly ground pepper, to taste
½cupgrated Parmesan cheese
½cupchopped fresh parsley
DirectionsBring 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 is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add 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 the gnocchi and toss to coat. Serve immediately.TipsTip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.Originally appeared: EatingWell Magazine, June/July 2006
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 is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add 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 the gnocchi and toss to coat. Serve immediately.TipsTip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.
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 is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add 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 the gnocchi and toss to coat. Serve immediately.
Tips
Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.
Originally appeared: EatingWell Magazine, June/July 2006
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Nutrition Facts(per serving)426Calories11gFat66gCarbs17gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
