1 lb. gnocchi

2 T. Butter

2 Med. Shallots (chopped)

1 lb. zucchini (sliced into thin ribbons)

1 pint cherry tomatoes

1/2 t. salt

1/4 t. grated nutmeg

pepper (to taste)

1/2 c. grated Parmesan cheese

1/2 c. chopped fresh parsley

Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. 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 cherry 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 cheese and parsley. Add gnocchi and toss to coat. Serve immediately.