Gnocchi with Zucchini Ribbons

Ingredients:

1 pound fresh gnocchi

2 tablespoons butter

2 medium shallots, chopped

1 pound zucchini, (about 3 small), very thinly sliced lengthwise

1 pint cherry tomatoes, halved

1/2 teaspoon salt

1/4 teaspoon grated nutmeg

Freshly ground pepper, to taste

1/2 cup grated Parmesan cheese

1/2 cup chopped fresh parsley

Directions:

Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain. 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 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 the gnocchi and toss to coat.

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