Gnocchi with Zucchini Ribbons Basil Brown Butter
Delight your taste buds with this elegant yet effortlessly simple Gnocchi with Zucchini Ribbons and Basil Brown Butter. Soft, pillowy potato gnocchi is tossed in a rich, golden-browned butter infused with fragrant garlic and fresh basil, creating a luxurious base of flavor. Delicate zucchini ribbons add a fresh, tender crunch, beautifully balanced with the nutty saltiness of Parmesan cheese and a bright hint of lemon zest. Ready in just 35 minutes, this recipe is perfect for a quick weeknight dinner or a sophisticated weekend meal. Serve this irresistible dish warm, garnished with extra Parmesan and basil, and enjoy a restaurant-quality experience in the comfort of your own home.
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Recipe Information
Ingredients
- 1 pound Potato gnocchi
- 2 medium Zucchini
- 6 tablespoons Unsalted butter
- 8 large Fresh basil leaves
- 2 cloves Garlic
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
Instructions
Bring a large pot of salted water to a boil for the gnocchi.
While waiting for the water to boil, prepare the zucchini ribbons: Use a vegetable peeler to shave the zucchini into thin ribbons, stopping when you reach the seedy core. Set the ribbons aside.
In a large skillet over medium heat, melt the butter. Cook it, stirring occasionally, until it begins to foam and develop a golden brown color, about 4-5 minutes.
Add the garlic cloves, sliced thinly, to the butter and cook for 30 seconds, just until fragrant. Tear the basil leaves into small pieces and stir them into the butter. Remove the skillet from the heat to prevent the butter from browning further.
Add the gnocchi to the boiling water and cook until they float to the surface, about 2-3 minutes. Once done, use a slotted spoon to transfer the gnocchi directly to the skillet with the brown butter sauce.
Return the skillet to low heat and gently toss the gnocchi in the brown butter to coat. Add the zucchini ribbons to the skillet and toss gently to warm them through, about 1-2 minutes. Be careful not to overcook the zucchini as you want them tender but not mushy.
Stir in the grated Parmesan cheese, lemon zest, salt, and black pepper. Toss everything together until evenly combined.
Serve immediately, garnishing with additional Parmesan cheese and fresh basil leaves, if desired.
Nutrition Facts
Calories |
1550 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.2 g | 146% | |
| Saturated Fat | 65.8 g | 329% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 308 mg | 103% | |
| Sodium | 6867 mg | 299% | |
| Total Carbohydrate | 111.5 g | 41% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 31.8 g | ||
| Protein | 33.7 g | 67% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 699 mg | 54% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1697 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
