Gnocchi with Zucchini and Parsley Butter

1. 1

   Bring a large saucepan of water to a boil.

2. 2

   Cook gnocchi until they float, 3 to 5 minutes or according to package directions.

3. 3

   Drain.

4. 4

   Meanwhile, melt butter in a large skillet over medium-high heat.

5. 5

   Cook until the butter starts to brown, 1 to 2 minutes.

6. 6

   Stir in shallots and zucchini and cook, until softened, about 3 minutes.

7. 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. 8

   Stir in Parmesan and parsley leaves.

9. 9

   Toss the gnocchi to coat.

* Per serving · 4 servings · Values may vary.

No additional tips available.