Gnocchi with zucchini ribbons and parsley Brown butter
Gnocchi with zucchini ribbons and parsley Brown butter

Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, gnocchi with zucchini ribbons and parsley brown butter. One of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Gnocchi with zucchini ribbons and parsley Brown butter is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Gnocchi with zucchini ribbons and parsley Brown butter is something that I have loved my entire life.

Brown butter complements pasta dishes very well and this is no exception. I recommend sage brown butter on fish such as barramundi or tilapia or try I used my longest vegetable peeler for the ribbons and it was very easy. I will definitely make this again and may substitute the gnocchi for other pastas.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook gnocchi with zucchini ribbons and parsley brown butter using 9 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Gnocchi with zucchini ribbons and parsley Brown butter:
  1. Get 1 lb gnocchi
  2. Prepare 2 tbsp butter
  3. Take 2 medium shallots or chives
  4. Make ready 1 lb zucchini
  5. Get 1 lb cherry tomatoes halved
  6. Make ready 1/2 tsp salt
  7. Prepare 1/4 tsp grated nutmeg
  8. Take 1/2 cup grated parmesan cheese
  9. Prepare 1/2 cup freshly chopped parsley

Gnocchi with Zucchini Ribbons & Parsley Brown Butter: Bursting with summer flavor, this pasta dish is so. dang. good. I used my mandoline to get beautifully thinly slice zucchini. Used basil from my garden and next time might try it with both the basil and parsley :) So. Get the recipe for Gnocchi with Zucchini Ribbons & Parsley Brown Butter.

Instructions to make Gnocchi with zucchini ribbons and parsley Brown butter:
  1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions. Drain.
  2. Meanwhile, melt butter in a large skillet over medium heat. Cook until butter begins to brown, about 2 minutes.
  3. Add chopped shallots/chives and zucchini to butter and cook, stirring often, until softened, 2 to 3 minutes.
  4. Add cherry tomatoes, salt, nutmeg, and pepper (if desired to taste) and continue cooking until tomatoes start to break down, 1 to 2 minutes.
  5. Stir in cheese and parsley. If desired, cook up 1 pack of johnsonvilles beer or cheddar brats, and add to gnocchi.

For an easy, weeknight dinner, simply toss store-bought potato gnocchi with thick zucchini noodles, shallots, cherry tomatoes and a nutty browned butter sauce. Remove with a slotted spoon and keep hot while you cook the rest. Add the gnocchi to the pan with most of the parsley. Gently toss everything together and season. This homemade gnocchi recipe is made with rich browned butter sauce and topped with grated parmigiano-reggiano and toasted walnuts.

So that’s going to wrap it up for this exceptional food gnocchi with zucchini ribbons and parsley brown butter recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!