Gnocchi With Zucchini Ribbons & Basil Brown Butter

This recipe is an easy and delicious way to dress up pre-made gnocchi. It is a light and flavourful and the zucchini ribbons make for a beautiful presentation. It also works really well with a flat pasta, like linguine. (Small shells would probably work too.) It is modified from a recipe from "EatingWell Magazine".

• Ready In: 20 mins
• Serves: 4

Ingredients

• 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

Directions

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.