GNOCCHI WITH ZUCCHINI RIBBONS & PARSLEY BROWN BUTTER
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NUTRITION PROFILE:
Low Calorie | High Fiber | Low Cholesterol | High Calcium | High
Potassium | Diabetes Appropriate
VIEW COMPLETE NUTRITION GUIDELINES >>
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.
Makes 4 servings, 1 1/2 cups each
ACTIVE TIME: 20 minutes
TOTAL TIME: 20 minutes
EASE OF PREPARATION: Easy
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
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.
NUTRITION INFORMATION: Per serving: 327 calories; 10 g fat (6 g sat, 0 g
mono); 25 mg cholesterol; 48 g carbohydrate; 12 g protein; 5 g fiber;
710 mg sodium; 540 mg potassium. 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
TIP: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable
peeler or on a mandoline slicer
"What lies behind us and what lies before us are tiny matters compared
to what lies within us " *Angelique*
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