Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper.
Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with Parmesan
Total Time: 20 min
1 pound fresh or frozen gnocchi
2 Tablespoons butter
2 medium shallots, chopped
1 pound zucchini (about 3 small), very thinly sliced lengthwise
1 pound 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
Bring a large saucepan of water to a boil.
Cook gnocchi according to package instructions until they float, 3 to 5 minutes.
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.