For this recipe, convenient store-bought potato gnocchi are tossed with delicate ribbons of zucchini, shallots and cherry tomatoes that have all been sautéed in nutty browned butter.
Ingredients 1 pound of fresh or frozen gnocchi 2 tablespoons of butter 2 medium shallots 1pound of zucchini 1 pint of cherry tomatoes 1/2 teaspoon of salt 1/4 teaspoon of grated nutmeg Freshly ground pepper 1/2 cup of grated Parmesan cheese 1/2 cup of chopped fresh parsley Preparation Instructions
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 is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add 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 the gnocchi and toss to coat. Serve immediately.