When you think gnocchi you often think of a heavy meal that will sit in your stomach long after you leave the table. That is why I was so surprised when I made a recipe for gnocchi that I saw on EatingWell.com – it was nice and light with a delicate finish. The secret to this was likely the proportions, with the heavier gnocchi offset with ribbons of sliced zucchini along with halved cherry tomatoes, shallots, and parsley.
Except for the process of slicing the zucchini – for which I used a vegetable peeler – the meal takes almost no work to create. Even slicing the zucchini is a snap; it just takes a bit of time and patience to complete the task. Once the zucchini is ready the rest of the meal comes together in under 10 minutes, making this a very good week-night vegetarian dish to add to your repertoire.