Sure, here’s a recipe for Gnocchi with Zucchini Ribbons and Parsley Brown Butter:
Ingredients
- For the gnocchi:
- 1 pound (450g) potatoes (preferably russet)
- 1 cup all-purpose flour, plus extra for dusting
- 1 egg, lightly beaten
- Salt to taste
- For the zucchini ribbons and parsley brown butter:
- 2 medium zucchini
- 1/2 cup (1 stick) unsalted butter
- 1/4 cup fresh parsley, finely chopped
- Salt and freshly ground black pepper to taste
- Grated Parmesan cheese, for serving
Instructions
Making the Gnocchi
- Cook the Potatoes:
- Place the potatoes (with skin on) in a large pot of cold water. Bring to a boil and cook until tender, about 20-30 minutes.
- Drain and let the potatoes cool slightly before peeling.
- Mash the Potatoes:
- Pass the peeled potatoes through a ricer or mash them until smooth. Spread the mashed potatoes on a clean surface to cool completely.
- Make the Dough:
- Once the potatoes are cool, gather them into a mound and make a well in the center. Add the egg and a pinch of salt into the well.
- Gradually add the flour to the potatoes and egg, mixing until a dough forms. Be careful not to overwork the dough.
- Shape the Gnocchi:
- Cut the dough into 4 pieces. Roll each piece into a long rope about 1/2-inch thick. Cut the ropes into 1-inch pieces.
- Optional: Roll each piece over the tines of a fork or a gnocchi board to create ridges.
- Cook the Gnocchi:
- Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Preparing the Zucchini Ribbons and Parsley Brown Butter
- Prepare the Zucchini Ribbons:
- Using a vegetable peeler, shave the zucchini into long, thin ribbons.
- Make the Brown Butter:
- In a large skillet, melt the butter over medium heat. Cook until it begins to brown and smells nutty, about 3-5 minutes.
- Add the zucchini ribbons and cook for 2-3 minutes until slightly tender.
- Combine and Finish:
- Add the cooked gnocchi to the skillet and toss to coat in the brown butter and zucchini. Cook for another 2 minutes until heated through.
- Stir in the chopped parsley and season with salt and pepper to taste.
- Serve:
- Divide the gnocchi among plates and sprinkle with grated Parmesan cheese. Serve immediately.
Enjoy your homemade Gnocchi with Zucchini Ribbons and Parsley Brown Butter!
