San Diego right before Orlando, and was need of a little boost to get me back into the mindset of eating something other than restaurant food.
-1/2 cup grated Parmesan cheese
-1/2 cup chopped fresh parsley
1. Bring a large saucepan of water to a boil. Cook gnocchi until they float, about 3-5 minutes or according to package instructions. Drain and set aside.
2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook for 2 minutes, or just until butter begins to brown. Add the shallots and zucchini and cook, stirring often, for 2-3 minutes or until softened. Add tomatoes, salt, nutmeg, and pepper and continue to cook, stirring often, just until tomatoes begin to break down (1-2 minutes).
3. Stir in parsley and parmesan. Add the gnocchi and toss to coat evenly. Serve immediately.