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Ingredients

1 pound fresh or frozen gnocchi

2 tablespoons butter

2 medium shallots, chopped

1 pound zucchini, very thinly sliced lengthwise (see Tip)

1 pint cherry tomatoes, halved

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

Fresh-ground pepper to taste

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

Cooking Directions

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.