Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan.

Makes 4 servings, 1 1/2 cups each

ACTIVE TIME: 20 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip)
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

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

NUTRITION INFORMATION: Per serving: 327 calories; 10 g fat (6 g sat, 0 g mono); 25 mg cholesterol; 48 g carbohydrate; 12 g protein; 5 g fiber; 710 mg sodium; 540 mg potassium.
Nutrition bonus: Vitamin C (70% daily value), Vitamin A (35% dv), Calcium (25% dv).
Exchanges: 2 1/2 starch, 2 vegetable. 1 medium-fat meat, 1 fat; 3 Carbohydrate Servings

TIP: Tip: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.

This was very easy to make and I got rave reviews from everyone who tried it.

Anonymous, Maplewood, NJ

love it!! so easy, fast, and the flavors are wonderful.

Anonymous, truckee, ca

This was FANTASTIC!! It was super easy but it looked like it took hours to prepare! Everyone loved it! Will definitely make again!

Ashley, Ada, OK

This dish was absolutely wonderful! I bought the veggies fresh from a farmers market, and followed the recipe exactly. The flavors really came through, and I didn't find any need for tweaking at all. Will definately make this again!

Sarah , MA

This is a delicious dish that's easy to make. It tastes so fantastic that it's hard to believe it's healthy, and it looks very pretty on the plate--a perfect meal with crusty bread and mesclun tossed with a lemony vinaigrette.

Beth , Milwaukee, WI

This was a great dish. I made it for supper last night and my husband loved it. Maybe a bit too much parsley, though. I will definitely make this quick, healthy dish again very soon!

, WI

I made this dish for a friend visiting from Italy and he absolutely loved it. He asked if he could have the recipe!

Cassie, Montpelier, VT

This recipe is truly wonderful! I went to my market to purchase the gnocchi and they were out of it. I wanted to make the recipe that day so I decided I'd try cavatelli in its place. It worked like a charm! It was light and the zucchini was done just perfectly. Now I've got to try it with the gnocchi! There are endless possibilities with this recipe. I think red pepper strips would be a nice addition too. Thanks so much!

Ruth, Center Valley, PA

This was quite yummy! Next time I'd probably use less parsley--the taste was overwhelming the zucchini, but all in all a very good dish!

Ashley, Charlotte, NC

This was very easy, flavorful and quite good. We might sub in a flat pasta for the gnocchi next time and maybe basil for the parsley.

Emily, Easy Bay, CA

I did as Emily suggested and used linguine and basil. It was delicious! I didn't have cherry tomatoes, so used chopped plum tomatoes instead.

Theresa, Central MA