Gnocchi With Zucchini Ribbons & Basil Brown Butter - cooking recipe

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

Preparation

Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. 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 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.