Gnocchi with Zucchini & Parsley Butter

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 starts to brown, 1 to 2 minutes.

Stir in shallots and zucchini and cook, until softened, about 3 minutes.

Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes just begin to break down, 1 to 2 minutes.

Stir in Parmesan and parsley leaves.

Toss the gnocchi to coat.