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Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan.

Prep Time:	20 minutes
Ready in:	20 minutes
Yield:	4 servings, 1 1/2 cups each
Ease of Prep:	Easy

Recipe Ingredients
	1 pound fresh or frozen gnocchi
	2 tablespoons butter
	2 medium shallots , chopped
	1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip)
	1 pint cherry tomatoes , halved
	1/2 teaspoon salt
	1/4 teaspoon grated nutmeg
	Freshly ground pepper to taste
	1/2 cup grated Parmesan cheese
	1/2 cup chopped fresh parsley

Recipe Directions

1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.

Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.

Health Advantages: low calorie, high fiber, low cholesterol, high potassium, high calcium, diabetes appropriate.

Nutrition Information
Servings Per Recipe: 4
	Amount Per serving
	Calories:	327 cal					Carbohydrate Servings:	3
	Carbohydrates:	48 g		Dietary Fiber:	5 g		Cholesterol:	25 mg
	Fat:	10 g		Sodium:	710 mg		Saturated Fat:	6 g
	Protein:	12 g		Potassium:	540 mg		Monounsaturated Fat:	0 g
	Nutrition Bonus:	Vitamin C (70% daily value), Vitamin A (35% dv), Calcium (25% dv).
	Exchanges:	2 1/2 starch, 2 vegetable, 1 medium-fat meat, 1 fat | 3 Carbohydrate Servings

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