Gnocchi with Zucchini Tomato and Brown Butter
Dive into a bowl of rich, comforting flavors with this Gnocchi with Zucchini, Tomato, and Brown Butter recipe—a delightful harmony of pillowy potato gnocchi, tender sautéed zucchini, and sweet bursts of cherry tomatoes, all enveloped in a luxurious brown butter sauce. This 30-minute, one-pan dish combines the nutty depth of browned butter and savory Parmesan cheese with the fresh brightness of garlic and vibrant basil, creating a symphony of textures and tastes perfect for weeknight dinners or casual entertaining. Quick, simple, and irresistibly flavorful, this recipe offers a restaurant-quality meal at home while keeping cleanup minimal. Try it today for a delicious twist on classic Italian comfort food!
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Recipe Information
Ingredients
- 500 g Potato gnocchi
- 2 medium Zucchini
- 250 g Cherry tomatoes
- 75 g Unsalted butter
- 2 cloves Garlic
- 2 tbsp Olive oil
- 1 tsp Salt
- 0.5 tsp Black pepper
- 50 g Parmesan cheese
- 5 g Fresh basil leaves
Instructions
Bring a large pot of salted water to a boil for the gnocchi.
While waiting for the water to boil, prepare the vegetables: slice the zucchini into half moons and halve the cherry tomatoes. Mince the garlic cloves.
In a large non-stick skillet, heat the olive oil over medium heat. Add the zucchini slices and sauté for 4-5 minutes until golden and tender. Remove from the skillet and set aside.
In the same skillet, add the cherry tomatoes and sauté for 2-3 minutes until softened. Season with a pinch of salt and pepper, then remove from the skillet and set aside with the zucchini.
In a clean skillet or saucepan, melt the butter over medium heat. Allow it to cook, swirling occasionally, until it starts to brown and develop a nutty aroma, about 4-5 minutes. Be careful not to burn it. Remove from heat once browned.
Add the minced garlic to the brown butter and stir for 30 seconds, allowing it to cook in the residual heat.
Meanwhile, add the gnocchi to the boiling water. Cook according to package instructions, usually 2-3 minutes, or until the gnocchi float to the surface. Drain the gnocchi, reserving 1/4 cup of the cooking water.
Add the cooked gnocchi to the skillet with the brown butter, along with the reserved zucchini and tomatoes. Toss gently to coat, adding a splash of the reserved cooking water to loosen the sauce if needed.
Season with the remaining salt and pepper. Sprinkle shredded Parmesan cheese over the gnocchi and stir until just melted.
Serve warm, garnished with fresh basil leaves and extra Parmesan if desired.
Nutrition Facts
Calories |
443 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 925 mg | 40% | |
| Total Carbohydrate | 28.2 g | 10% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 4.9 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 168 mg | 13% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 598 mg | 13% | |
*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.
