Recipe courtesy of:
Fatfree Vegan Kitchen

Gnocchi with Zucchini Ribbons and Portabella Mushrooms

one 17-ounce package prepared gnocchi (I used this brand)
2 cloves garlic, minced
6 ounces portabella mushrooms, cut into cubes
2 medium tomatoes, chopped
1 teaspoon dried basil
1/4 cup vegetable broth
2 medium zucchini, sliced lengthwise into ribbons (I used a serrated vegetable peeler) or cubed
salt and freshly ground pepper to taste

Cook gnocchi according to package directions. Drain immediately and set aside.

Lightly spray a large non-stick skillet with olive oil. Add the garlic and mushrooms, and sauté over medium-high heat until mushrooms soften. Add the tomatoes and basil and cook for about 2 minutes. Add the broth and zucchini and cook until it is just tender (ribbons will be done in just a couple of minutes while cubes take longer). Add the gnocchi and salt and pepper to taste.

Copyright 2006 Susan Voisin and Fatfree Vegan Kitchen
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