Best 4 Gnocchi W Zucchini Ribbons And Parsley Brown Butter Recipes
**Immerse yourself in a culinary journey with our tantalizing gnocchi, zucchini ribbons, and parsley brown butter recipes, a symphony of flavors that will delight your taste buds.**
Indulge in the ultimate comfort food experience with our pillowy-soft gnocchi, lovingly crafted from scratch using simple ingredients. Dive into the vibrant world of zucchini ribbons, sautéed to perfection and bursting with summery freshness. Elevate your dish with our delectable parsley brown butter, a luscious sauce that adds a rich, nutty dimension to every bite. Explore variations of this classic combination, including a creamy tomato sauce infused with aromatic basil and a tangy lemon-butter sauce that brings a burst of citrusy brightness. Embark on a culinary adventure with our diverse collection of gnocchi, zucchini, and parsley brown butter recipes, designed to satisfy every palate.
GNOCCHI W/ ZUCCHINI RIBBONS AND PARSLEY BROWN BUTTER
Number Of Ingredients 9
Steps:
- Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain.
- 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 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 the gnocchi and toss to coat. Serve immediately.
GNOCCHI WITH ZUCCHINI RIBBONS AND PARSLEY BROWN BUTTER
Steps:
- Bring a large saucepan of water to a boil. Cook gnocchi until they float (3-5 min.) or according to package directions. Drain. 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 (2-3 minutes). Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down (1-2 min.). Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.
GNOCCHI AND ZUCCHINI WITH GARLIC-PARMESAN SAUCE
This is a simple and tasty gnocchi dish. You could substitute the zucchini for asparagus or just about any other vegetable.
Provided by Kimberly Heggie Hodge
Categories Fruits and Vegetables Vegetables Squash
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain, reserving 1/4 cup cooking liquid.
- Melt butter in a saucepan over medium heat and add olive oil. Add zucchini and garlic. Saute until tender, 5 to 7 minutes. Add cooked and drained gnocchi, Parmesan cheese, and reserved cooking liquid. Stir until nice and creamy.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 45.7 g, Cholesterol 90.7 mg, Fat 40.1 g, Fiber 3.5 g, Protein 15.1 g, SaturatedFat 21.4 g, Sodium 570.5 mg, Sugar 2.3 g
GNOCCHI WITH ZUCCHINI RIBBONS & BASIL BROWN BUTTER
This recipe is an easy and delicious way to dress up pre-made gnocchi. It is a light and flavourful and the zucchini ribbons make for a beautiful presentation. It also works really well with a flat pasta, like linguine. (Small shells would probably work too.) It is modified from a recipe from "EatingWell Magazine".
Provided by blucoat
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
- 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.
Tips:
- For the perfect gnocchi texture, use a light hand when mixing the dough. Overworking the dough will make the gnocchi tough.
- If you don't have a potato ricer, you can mash the potatoes with a fork or food processor. Just be sure to mash them until they are very smooth.
- To make the zucchini ribbons, use a vegetable peeler or a mandoline slicer. If you use a vegetable peeler, be careful not to peel off too much of the zucchini flesh.
- When cooking the gnocchi, be sure to use a large pot of salted water. This will help to prevent the gnocchi from sticking together.
- Once the gnocchi are cooked, they should float to the top of the water. At this point, you can remove them from the pot with a slotted spoon.
- The parsley brown butter sauce is a great way to add flavor to the gnocchi. To make the sauce, simply melt some butter in a skillet and add some chopped parsley. Cook the sauce for a few minutes, until the butter is browned and the parsley is fragrant.
Conclusion:
This gnocchi with zucchini ribbons and parsley brown butter sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The gnocchi are light and fluffy, the zucchini ribbons are tender and flavorful, and the parsley brown butter sauce is rich and decadent. This dish is sure to please everyone at your table.
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