Meals Matter

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Contributed By: EatingWell
Eatingwell

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.

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

Preparation

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.

Cook's Notes

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

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