Gnocchi with Zucchini Ribbons & Parsley Brown Butter

 
From EatingWell.com:

1 lb fresh or frozen gnocchi
2 tbsp butter
2 medium shallots, chopped
1 lb zucchini (about 3 small), very thinly sliced lengthwise (tip: use a vegetable peeler or mandoline slicer)
1 pint cheery tomatoes, halved
1/2 tsp salt
1/4 tsp grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated parmesan cheese
1/2 cup chopped fresh parsely

1. Bring a large saucepan of water to a boil. Cook gnocchi until they float - 3-5 minutes or according to package directions. Drain.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to bornw, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened - 2-3 minutes. Add tomatoes, salt, nutmeg, and pepper. Continue cooking, stirring often - until the tomatoes are just starting to break down - 1-2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Makes 4 servings of 1 1/2 cups each.