Gnocchi with Zucchini Ribbons and Parsley Brown Butter

Another wonderful Italian dish for our house. This was is a little more involved because I broke out the mandolin to slice the zucchini. But hey, I have one, why not use it? You don’t need a mandolin actually, just a really sharp knife and a steady hand. All and all this dish takes 20 minutes to prepare.


  • 1 lb gnocchi
  • 2 tbsp butter
  • 1 medium shallot
  • 3 small zucchini thinly sliced, lengthwise
  • 1 lb cherry tomatoes, halved
  • 1/2 tsp salt
  • 1/4 nutmeg
  • Pepper
  • 1/2 cup Parmesan cheese
  • 1/2 chopped parsley

Bring a large pot of water to boil. Cook the gnocchi according to the package, usually 3-5 minutes. Drain and set aside.

Melt the butter in a large skillet over medium-high heat. Cook for two minutes,  until the butter begins to brown. Add shallots and zucchini and cook, stirring often, for 2-3 minutes. Add the cherry tomatoes, salt, nutmeg, pepper and continue cooking for another 1-2 minutes. Just until the tomatoes start to break down.

Stir in the Parmesan and parsley. Add the gnocchi and gently toss to coat.




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