By: EatingWell

Servings: 4

Yield: 4 servings, 1 1/2 cups each

Total Time: 20 minutes

Prep Time: 20 minutes

Recipe Description:

For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini, shallots and cherry tomatoes that have all been sautéed in nutty browned butter.

Recipe Ingredients:

1. 1 pound fresh or frozen gnocchi
2. 2 tablespoons butter
3. 2 medium shallots, chopped
4. 1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip)
5. 1 pint cherry tomatoes, halved
6. 1/2 teaspoon salt
7. 1/4 teaspoon grated nutmeg
8. Freshly ground pepper to taste
9. 1/2 cup grated Parmesan cheese
10. 1/2 cup chopped fresh parsley

Recipe Steps:

1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. 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 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.

Recipe Tips & Notes:

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

Recipe Nutrition:

Per serving: 424 calories; 10 g fat (6 g saturated fat, 0 g mono unsaturated fat); 25 mg cholesterol; 66 g carbohydrates; 17 g protein; 5 g fiber; 753 mg sodium; 539 mg potassium

Nutrtion Bonus: Vitamin C (75% daily value), Vitamin A (35% dv), Calcium (28% dv)

4 1/2 Carbohydrate Servings

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