Zucchini usually serves as filler in my recipes. I often fail to celebrate its mild flavor. But this weekend, a first course at Convivio in New York reminded me how good zucchini can be. The course: stracciatella with creamy cheese curds and julienned zucchini. The flavors spoke volumes in a sumptuous whisper.
I decided to whip up a simple zucchini-based dinner of my own on Tuesday. And coming off of a week’s vacation with bags to unpack, a messy house, etc., speed was of the utmost importance.
I settled on pre-packaged gnocchi along with ingredients I always have on hand—butter, pecans and red pepper flakes. The results couldn’t have been more satisfying. Lots of brown butter provided all the richness and sauciness a gnocchi could want, crunchy pecans offered up texture and sweetness and the zucchini worked its quiet magic.
Brown Butter Gnocchi with Zucchini and Pecans
4 to 6 tablespoons unsalted butter
1/2 (heaping) cup chopped pecans
1 pound zucchini, cut into 2-inch hunks and julienned
1/8 teaspoon red pepper flakes
Kosher salt and pepper to taste
16 ounces packaged potato gnocchi
1/3 cup grated Parmesan
Instructions
Put a large pot of salted water on to boil. Meanwhile, melt butter in a large frying pan over medium heat. Just as it begins to turn golden, add pecans. Cook pecans until flesh is light golden and butter is browned, 3 to 4 minutes. Add zucchini and red pepper flakes, and cook for 3 minutes. Add salt and pepper to taste.
As zucchini cooks, add gnocchi to water, and cook according to package directions. Drain gnocchi, and add them to frying pan, tossing with butter, zucchini, and pecans.
Top gnocchi with parmesan cheese and serve.
Serves 3 main course portions