I was looking through the 1800+ recipes on my blog and realized quite a few are vegetarian and that makes me happy. While we do eat meat, it’s only a few times a week and I do really like getting the majority of my nutrients from fresh vegetables.
This gnocchi with zucchini ribbons and tomatoes is perfect for that. I usually keep a package of gnocchi in the pantry for quick meals just like this. The zucchini and tomatoes came from my in-laws garden.
Scott ate about 3 plates of this and I had a 2nd serving, which doesn’t happen often. It’s that good! Since we know summer is winding down this feels like that meal that enjoys all that fresh produce that will soon be gone.
Gnocchi with Zucchini Ribbons and Tomatoes
Prep Time: 15 Minutes
Cook Time: 10 minutes
Keywords: entree vegetarian
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Ingredients (Serves 4)
- 1 lb whole wheat gnocchi (fresh or frozen)
- 2 tbsp butter
- 1/4 of a small yellow onion
- 2 small zucchini cut into ribbons with a vegetable peeler
- 1 pint cherry or grape tomatoes, halved
- Salt/Pepper
- 1/4 tsp nutmeg
- 1/2 cup grated Parmesan cheese
Instructions
Cook gnocchi according to package instructions, usually about 3 minutes. Set aside.
In a large skillet melt butter and heat until it starts to turn slightly brown.
Add in zucchini ribbons and onions. Cook for 2-3 minutes.
Add in tomatoes, nutmeg , salt and pepper. Cook for 3 minutes. Add gnocchi back in and top with cheese. Serve immediately.
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