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.

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And plucked a few sprigs of fresh thyme from my AeroGrow.

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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).

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And microplaned some soy mozzarella, about 1/4 cup.

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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.

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Then dropped in my gnocchi.

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And topped it with the cheese and thyme.

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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.

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4 Comments

  1. Posted February 25, 2011 at 10:02 am | Permalink

    I love all of the bright colors in this dish!

  2. Posted February 25, 2011 at 4:28 pm | Permalink

    This sounds wonderful Janel!

  3. Posted February 25, 2011 at 5:03 pm | Permalink

    Eating well is one of my favorite mags. And they DO have excellent recipes! This one sounds great 🙂

  4. Funk
    Posted February 25, 2011 at 7:56 pm | Permalink

    This was better than the food we had in Italy. Unbelievably good!!!

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