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Gnocchi with Zucchini Ribbons and Parsley Brown Butter
Added: October 1, 2014


Gnocchi with Zucchini Ribbons and Parsley Brown Butter

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  • 1 pound de Cecco Gnocchi
  • 2 tablespoon butter
  • 2 medium shallots, chopped
  • 1 pound zuchinni, very thinly sliced lenghtwise (see tip)
  • 1 pint cherry tomatoes, halved
  • 1/2 teaspoon Maldon Sea Salt
  • 1/4 teaspoon ground nutmeg
  • Brakes Black Cracked Pepper
  • 1/2 cup grated Parmesan Cheese
  • 1/2 cup chopped fresh parsley
  • De Cecco Extra Virgin Olive Oil



1. Bring a large saucepan of water to a boil. Cook Gnocchi according to the package instructions until they float. Drain.

2. Meanwhile, melt butter in a large skillet over medium high heat. Cook until the butter is beginning brown, about 2 minutes.

3. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salts, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes.

4. Stir in Parmesan and parsley. Add gnocchi and toss to coat

Serves 3

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