GNOCCHI WITH ZUCCHINI RIBBONS AND PARSLEY BROWN BUTTER

GNOCCHI WITH ZUCCHINI RIBBONS AND PARSLEY BROWN BUTTER image

Yield 4

Number Of Ingredients 10

1 pound fresh or frozen gnocchi
2 tblsp. butter
2 medium shallots, chopped
1 pound zucchini (about 3 small), very thinly sliced lengthwise (use a vegetable peeler)
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

Steps:

Bring a large saucepan of water to a boil. Cook gnocchi until they float (3-5 min.) 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 (2-3 minutes). Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down (1-2 min.). Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.