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Gnocchi with Zucchini Ribbons and Parsley
From Farm Where Life is Good
<p>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.)</p>Source: from: Eating Well in Season by Jessie Price (Entered by Lara Rasmussen Anderson)
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.