Gnocchi with Zucchini and Parsley Butter
fresh or frozen
lengthwise thinly sliced
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.