Wednesday, February 1, 2012

Day 15: Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Here was what was on the menu for today:

Greek yogurt with blueberries, maple syrup, and granola.

Chicken (leftover from last night) and some homemade bread with butter.

Gnocchi with Zucchini Ribbons & Parsley Brown Butter (see recipe below)

Rye bread (this is homemade traditional Lithuanian rye bread) with butter
Goldfish (my addiction is bad, but I am really limiting myself)
Healthy Cupcake (I know that I didn't care for them yesterday, but today when I had one it wasn't that bad. I think that yesterday when I was sampling the frosting it just left a bad taste in my mouth).

Recipe: Gnocchi with Zucchini Ribbons & Parsley Brown Butter

I got this recipe from Eating Well awhile back and it is a winner in our house! It is very easy and fast to make and the boys like it.

1 lb fresh or frozen gnocchi
2 tbsp butter
2 medium shallots, chopped
1 lb zucchini, (about 3 small), very thinly sliced lengthwise (slice lengthwise with a veggie peeler or a mandoline slicer)
1 pint cherry tomatoes, halved
1/2 tsp salt
1/4 tsp grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup fresh parsley, chopped (we used the fresh parsley from my garden!)

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!

Nutritional Information: From the Eating Well site.
Servings: 4, 1 1/2 cups each
Calories: 424
Fat: 10g
Carbs: 17g
Protein: 5g

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