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.