Gnocchi With Brown Butter & Parsley

16 Apr

In a recipe adapted by one from EatingWell, this colorful dish is low on fat & calories and big on flavor.

Time: 20 minutes                Serves: 4


  • 1 lb fresh or frozen gnocchi (I used fresh spinach gnocchi)
  • 2 tbsp butter
  • 4 shallots, sliced
  • 1 lb zucchini (about 3 small), sliced into ribbons with vegetable peeler or mandolin (I used yellow & green zucchinis)
  • 1/2 pint mini heirloom tomatoes, halved (cherry or grape would work too)
  • 1/4 tsp nutmeg (grated)
  • sea salt & black pepper, freshly ground – to taste
  • 1/2 cup parmesan cheese, grated
  • 1/2 cup parsley, roughly chopped

How to make it

  • Cook gnocchi according to instructions & drain.
  • Meanwhile, melt butter in a large skillet over medium heat. Cook until butter is beginning to brown, about 2 minutes.
  • Add shallots and cook, stirring, until softened – about 2-3 minutes.
  • Add tomatoes and cook for about 2 minutes, stir and add zucchini & seasonings stir. Cook another 2 minutes until tomatoes just start to break down.
  • Stir in Parmesan & parsley. Add gnocchi and toss to coat.


2 Responses to “Gnocchi With Brown Butter & Parsley”


  1. This Week’s Menu « detroittokyo - July 23, 2012

    […] Italian Style Breaded Shrimp and Gnocchi (Gnudi) w/Brown Butter and […]

  2. This Week’s Menu « detroittokyo - July 30, 2012

    […] Style Breaded Shrimp and Gnocchi (Gnudi) w/Brown Butter and […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: