Gnocchi with Zucchini Ribbons & Parsley Brown Butter

Preparation

1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3-5 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, 2-3 minutes.
3. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1-2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Tips

To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.

Per serving: 424 calories; 10 g fat (6 g saturated fat, 0 g mono unsaturated fat); 25 mg cholesterol; 66 g carbohydrates; 17 g protein; 4 g fiber; 753 mg sodium; 539 mg potassium

Nutrition Bonus: Vitamin C (75% daily value), Vitamin A (35% dv), Calcium (28% dv)

4 1/2 Carbohydrate Servings

Exchanges: 2 1/2 starch, 2 vegetable, 1 medium-fat meat, 1 fat

Contributed by: EatingWell.com