Gnocchi with zucchini ribbons and cherry tomatoes recipe

I was hanging with a group of friends recently, and when we get together we love to cook together. My friend Bonnie made us one of her favorite go-to dishes: gnocchi with zucchini ribbons and cherry tomatoes. It was delicious!

After that get-together, I made it at home and was thrilled that it was not only delicious, but also easy. If it's a go-to for Bonnie and is an immediate favorite with me, I thought it was a recipe worth passing along!

I asked Bonnie where she got the recipe, and she said she got it from Eating Well. (Gotta give a shout-out to them!)

Here's how you make it....

Ingredients:
1 pound fresh or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini, (about 3 small), very thinly sliced lengthwise using a vegetable peeler
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley

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 and zucchini 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.

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