Sunday supper: Gnocchi with Zucchini Ribbons and Parsley Brown Butter

  • July 17, 2010 - 3:13 PM


Serves 4.

Note: To make ribbon-thin zucchini, slice it lengthwise with a vegetable peeler or a mandoline slicer. No gnocchi? Use small pasta. From "Eating Well In Season," by Jessie Price and the editors of Eating Well.

• 1 lb. fresh or frozen gnocchi

• 2 tbsp. butter

• 2 medium shallots, chopped

• 1 lb. zucchini (about 3 small), very thinly sliced lengthwise

• 1 pint cherry tomatoes, halved

• 1/2 tsp. salt

• 1/4 tsp. nutmeg (freshly grated, preferred)

• Freshly ground pepper to taste

• 1/2 cup grated Parmesan cheese

• 1/2 c. chopped fresh parsley


Bring a large saucepan of water to a boil. Cook gnocchi until they float, about 3 to 5 minutes, or according to package directions. Drain.

Meanwhile, melt butter in a large skillet over medium-high heat. Cook until 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 tomatoes are just starting to break down, 1 to 2 minutes.

Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

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