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Gnocchi with Zucchini and Tomatoes

Print Recipe
Course Main Course

Ingredients
  

  • 1 lb fresh or frozen gnocchi
  • 2 Tbsp butter
  • 2 medium shallots, chopped
  • 1 lb zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
  • 1 pint cherry tomatoes, halved
  • 1/2 tsp salt
  • 1/4 tsp grated nutmeg
  • Freshly ground pepper, to taste
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup chopped fresh parsley

Instructions
 

  • 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. Serve immediately. Makes 4 servings. Enjoy!
  • Tip: To make "ribbon-thin" zucchini, slice lengthwise with a vegetable peeler or a mandoline slicer.