Best 3 Gnocchi With Zucchini Ribbons And Parsley Brown Butter Recipes
Gnocchi with Zucchini Ribbons and Parsley Brown Butter is a delightful and flavorful dish that combines the delicate texture of gnocchi with the vibrant colors and flavors of zucchini and parsley, all enveloped in a rich and nutty brown butter sauce. The gnocchi, made from soft and fluffy potato dumplings, are pan-fried until golden brown and crispy on the outside, while remaining soft and tender on the inside. The zucchini ribbons, thinly sliced and sautéed, add a refreshing crunch and a pop of color to the dish. The parsley brown butter sauce, made from browned butter infused with fresh parsley, provides a rich and aromatic flavor that complements the gnocchi and zucchini perfectly. This dish is not only visually appealing but also a joy to the palate, making it a perfect choice for a special occasion or a cozy dinner at home.
This article features three variations of the Gnocchi with Zucchini Ribbons and Parsley Brown Butter recipe:
1. **Classic Gnocchi with Zucchini Ribbons and Parsley Brown Butter**: This recipe is a timeless classic, featuring the essential combination of gnocchi, zucchini ribbons, and parsley brown butter.
2. **Lemon-Ricotta Gnocchi with Zucchini Ribbons and Parsley Brown Butter**: This variation adds a refreshing twist to the classic recipe by incorporating lemon zest and ricotta cheese into the gnocchi dough. The result is a bright and tangy flavor profile that perfectly complements the zucchini and parsley.
3. **Roasted Red Pepper and Goat Cheese Gnocchi with Zucchini Ribbons and Parsley Brown Butter**: This variation adds a smoky and savory element to the dish with the addition of roasted red peppers and goat cheese. The roasted red peppers provide a subtle sweetness and smokiness, while the goat cheese adds a creamy and tangy richness.
Whether you prefer the classic simplicity of the original recipe or the exciting flavors of the variations, these gnocchi dishes are sure to delight your taste buds and leave you craving more.
GNOCCHI WITH ZUCCHINI RIBBONS AND PARLSEY BROWN BUTTER
Steps:
- 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.
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.
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
Tips:
- For the best results, use fresh zucchini. If using a larger zucchini, you may need to peel it before slicing into ribbons.
- To make the zucchini ribbons, use a vegetable peeler or a mandoline. If using a mandoline, be careful to use the guard to protect your fingers.
- When cooking the zucchini ribbons, be careful not to overcook them. They should be tender but still have a slight crunch.
- For the parsley brown butter, use unsalted butter and fresh parsley. If you don't have fresh parsley, you can use dried parsley, but the flavor will not be as good.
- When serving the gnocchi, top with the zucchini ribbons and parsley brown butter. You can also add some grated Parmesan cheese or freshly ground black pepper.
Conclusion:
This gnocchi with zucchini ribbons and parsley brown butter is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The gnocchi are soft and pillowy, the zucchini ribbons are tender and flavorful, and the parsley brown butter is rich and nutty. This dish is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
