We really liked the gnocchi, but I have a couple of revisions I’ll make next time. I sliced my zucchini very thin on a mandoline, so it actually cooked faster than I would have liked. The butter is browned, then the shallots and zucchini are added, then the tomatoes. I’d prefer the tomatoes to cook down more, so I’ll add those with the shallots then add the zucchini later. Also, the recipe called for a pound of zucchini. I added a little more than a half pound and it was plenty. And the recipe calls for a half cup of chopped parsley, also too much – I used half that.

We also loved this take on a Caesar salad and I’ll definitely make it again. Our standard garlic bread was even better tonight since I had just made a fresh loaf of bread. And the ice cream… it was good but I had really high hopes for it. I love salty caramel. But the texture is just a little grainy. I had some issues with my caramel so that could have been the problem.

• Gnocchi with Zucchini Ribbons & Parsley Brown Butter (EatingWell, June/July 2006)
• Basil Caesar Salad (Gourmet, June 2009)
• Sourdough bread with Sauteed Garlic Butter (Fine Cooking #43, March 2001, p. 49)
• Salted Butter Caramel Ice Cream (David Lebovitz)