Gnocchi with Zucchini and Parsley Butter

• 1 pound pasta, gnocchi fresh or frozen
• 2 tablespoons butter
• 2 medium shallots chopped
• 1 pound zucchini lengthwise thinly sliced
• 1 pint cherry tomatoes halved
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg grated
• 1 x black pepper to taste
• 13 cup parmesan, parmigiano-reggiano cheese, grated
• 1/2 cup parsley leaves freshly chopped

1. Bring a large saucepan of water to a boil.
2. Cook gnocchi until they float, 3 to 5 minutes or according to package directions.
3. Drain.
4. Meanwhile, melt butter in a large skillet over medium-high heat.
5. Cook until the butter starts to brown, 1 to 2 minutes.
6. Stir in shallots and zucchini and cook, until softened, about 3 minutes.
7. Add tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes just begin to break down, 1 to 2 minutes.
8. Stir in Parmesan and parsley leaves.
9. Toss the gnocchi to coat.

pasta, butter, shallots, zucchini, tomatoes, salt, nutmeg, black pepper, parmesan, parsley

Taken from recipeland.com/recipe/v/gnocchi-zucchini-parsley-butter-50845 (may not work)