Gnocchi with Zucchini and Parsley Brown Butter

1 pound Mama Rosie’s Gnocchi
3 tablespoons butter
2 medium shallots, chopped
1 pound zucchini, very thinly sliced length-wise (or cut into ribbons using vegetable peeler)
1 pint cherry tomatoes, halved
½ teaspoon salt
¼ teaspoon nutmeg, grated
½ cup parmesan cheese, grated
½ cup fresh parsley, chopped
Salt, freshly ground pepper and crushed red pepper, to taste

Bring a large saucepan of salted water to a boil.
Cook gnocchi until they float, 3 to 5 minutes or according to package directions and then drain.
Meanwhile, melt butter in a large skillet over medium-high heat.
Cook until the butter begins to brown, about 2 minutes.
Add shallots and zucchini, and cook — stirring often — until softened, approximately 2 to 3 minutes.
Add tomatoes, salt, nutmeg and pepper (and crushed red pepper if desired), and continue cooking — stirring often — until the tomatoes are just starting to break down, approximately 1 to 2 minutes.
Stir in parsley.
Add the gnocchi and toss to coat.
Turn off the heat and top with freshly grated parmesan cheese.

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