1 lb. fresh or frozen gnocchi
1 tbs. butter
1 tbs. olive oil
2 medium shallots
1 lb. zucchini
1 pt. cherry tomatoes
1/2 tsp. salt
1/4 tsp. grated nutmeg
black pepper
1/2 c. grated Parmesan cheese
1/2 c. chopped fresh parsley
1. Bring a large pot of water to a boil.2. Cut zucchini thinly into long medalions (1/8" wide). Slice tomatoes in half. Chop parsley. Grate cheese. Dice shallots. Mix spices in a small bowl.
3. Cook gnocchi according to package instructions - until they float, 3 to 5 minutes. Drain and set aside.
4. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until butter is beginning to brown, about 2 minutes. Add olive oil, heat for 15 seconds and add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minuets.
4. Add cherry tomatoes and spices and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Remove from heat. Stir in Parmesa and parsley.
6. Add gnocchi and toss to coat. Serve immediately.
Original recipe called for zucchini ribbons, which bread down much to quickly. Try the medallions instead. Also, prepare a salade before beginning to cook pasta. Or, try steam broccoli rabe sprinkled with Parmesan.