Total time 20 min
Ingredients
- Nutmeg
- Black pepper
- Parsley
- Parmesan cheese
- Cherry tomato
- Zucchini
- Potato gnocchi (gluten free)
- Butter
- Shallots
- Salt
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 (chopped) and zucchini (very thinly sliced lengthwise) 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.