Gnocchi With Zucchini Ribbons & Basil Brown Butter

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 lb gnocchi ("fresh or frozen") or 1 lb pasta
• 2 tablespoons butter
• 2 medium shallots, chopped
• 1 lb zucchini, very thinly sliced lengthwise with a vegetable peeler or on a mandoline (about 3 small)
• 1 pint cherry tomatoes, halved
• 1/2 teaspoon salt
• 1/4 teaspoon grated nutmeg
• fresh ground pepper
• 1/2 cup grated parmesan cheese
• 1/2 cup chopped fresh basil or 1/2 cup parsley

Recipe

• 1 bring a large saucepan of water to a boil. cook gnocchi according to package instructions until they float, 3 to 5 minutes. drain.
• 2 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 and parsley. add gnocchi and toss to coat. serve immediately.