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Gnocchi with Zucchini Ribbons and Parsley
Source: from: Eating Well in Season by Jessie Price (Entered by Lara Rasmussen Anderson)The dense delicious potato pasta complements the light and fresh vegetables nicely. Easy to make if you exclude the homemade gnocchi option! (Well, that isn’t too hard either.)
Serves: 2-4
Ingredients
1 lb
fresh or frozen gnocchi
2 Tbsp
margarine
2
shallots, chopped
2-3
zucchini, sliced into lengthwise ribbons with vegetable peeler
15
cherry tomatoes, halved
1/2 tsp
sea salt
Ground black pepper to taste
1/4 tsp
ground nutmeg
1/4 cup
grated parmesan-flavor vegan topping (Galaxy Foods)
1/2 cup
fresh parsley, chopped
Step by Step Instructions
- Prepare gnocchi according to directions. (See add'l recipe to make it yourself! Pretty easy.)
- Melt margarine in large skillet over medium heat. Add shallots and zucchini, cook 2-3min until softened. Add tomatoes, salt, nutmeg, ground black pepper and continue cooking until tomatoes start to breakdown, 1-2min.
- Stir in parmesan-flavored topping and parsley.
- Add to cooked/drained gnocchi and toss to coat. Serve immediately.
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