Gnocchi with Zucchini Ribbons in Garlic Butter
Last night I made a top 10 dinner. Ok so I’m not really keeping tabs on my best ever homemade meals, but if I were, I really think this is definitely one of the best meals I’ve ever made. I have to give most of the credit to my favorite food magazine, Eating Well for inspiring this recipe for Gnocchi with Zucchini Ribbons and Parsley Brown Butter.
I started off by thinly slicing 3 zucchini in my mandoline.
And plucked a few sprigs of fresh thyme from my AeroGrow.
Then I cooked a package of whole wheat (vegan!) gnocchi for a few minutes until the ‘lil guys came up to the top of the water (3-4 minutes).
And microplaned some soy mozzarella, about 1/4 cup.
Then I added 2 Tablespoons of Earth Balance (soy butter), 2 cloves of chopped garlic, and 2 chopped shallots into my pan and cooked them til they were golden brown. Next I added in my zucchini and a pint of cherry tomatoes, and cooked them til the zuc’s were soft, and the tomatoes started to pop.
Then dropped in my gnocchi.
And topped it with the cheese and thyme.
It was amazing. Like expensive restaurant meal amazing. The buttery sauce, the tomatoes that popped in my mouth, and the fresh thyme. I kind of want to make this again next week. And probably the week after. Thank you, Eating Well.