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Monthly Healthy Recipe for November: Gnocchi with Zucchini Ribbon and Parsley Brown Butter


  • 1 pound fresh or frozen gnocchi

  • 2 tablespoons butter

  • 2 medium shallots, chopped

  • 1 pound zucchini (about 3 small), sliced very thin lengthwise

  • 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


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 begins 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 just start to break down, about 1 to 2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

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


Serving size: 1 1/2 cups

Per serving: 426 calories; 11 g fat(6 g sat); 4 g fiber; 66 g carbohydrates; 17 g protein; 52 mcg folate; 25 mg cholesterol; 7 g sugars; 0 g added sugars; 1741 IU vitamin A; 47 mg vitamin C; 281 mg calcium; 4 mg iron; 752 mg sodium; 540 mg potassium

Carbohydrate Servings: 4 1/2

Exchanges: 2 1/2 starch, 2 vegetable, 1 medium-fat meat, 1 fat

Nutrition profile:

Bone Health

Healthy Aging

Healthy Immunity

High Calcium

Low Added Sugars



Recipe and Photo Source: Eating Well Test Kitchen

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© 2014-2015 Asher Marie

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