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Gnocchi With Zucchini Ribbons & Basil Brown Butter

Gnocchi With Zucchini Ribbons & Basil Brown Butter reads umami 6.0, richness 5.5 and salinity 5.2 on Palate's 0–10 flavor X-ray — a American main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 6.8 / 10
• Sweet & Fruity — 4.0 / 10
• Sour & Bright — 2.0 / 10
• Bitter & Earthy — 1.0 / 10
• Rich & Fat — 6.2 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 6.0 · Richness 5.5 · Salinity 5.2 · Allium 3.6 · Sweetness 3.3 · Herbaceous 2.7 · Funk & Ferment 2.6 · Fruity 2.2 · Nutty 2.1 · Sourness 1.7 · Warm Spice 1.6 · Floral 1.4 · Citrus 0.9 · Bitterness 0.9 · Heat 0.7 · Earthy 0.7

What's in it (10)

• 1 lb gnocchi ("fresh or frozen") or 1 lb pasta
• 2 tablespoons butter
• 2 medium shallots, chopped
• 1 lb zucchini, very thinly sliced lengthwise with a vegetable peeler or on a mandoline (about 3 small)
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/4 teaspoon grated nutmeg
• fresh ground pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped fresh basil or 1/2 cup parsley

Time & effort: about 40 min (25 min active) · effort: easy

Nutrition (per 100 g, engine-estimated): 169.6 kcal, 4.9 g protein, 3.1 g fat, 29 g carbs

Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (2 steps)

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.

Dishes with a similar flavor shape

• Crispy Salt and Pepper Chicken — Chinese-American
• Baked Stuffed Peppers with Beef and Rice — American
• Gnocchi al Pomodoro — Italian
• Baked Manicotti — Italian-American
• Ribollita — Italian

Keep reading: what umami, richness, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.