Gnocchi with Zucchini Ribbons and Cherry Tomatoes

This has to be one of the easiest dinners I've made in a long time. I did find it in a section of "Weeknight Meals Ready in Under 20 Minutes" so I guess I shouldn't be surprised, but I still wasn't quite expecting this easy. Not only was it an absolute cinch to put together, it was perfectly timed- the veggies cook in the same amount of time it takes to boil the water and cook the gnocchi. Just throw everything together at the end, and violà- dinner! It had me thinking "is that all I have to do?" which is definitely a good thing :)

It has a great, nutty flavor from the nutmeg and Parmesan, and feels like a great "transitioning into fall" dish. And while it's not exactly time to "transition into fall" quite yet, there's not nothing wrong with being prepared!

Gnocchi with Zucchini Ribbons and Cherry Tomatoes
(serves 4)

1 lb of fresh or frozen gnocchi (I used whole wheat)
2 Tablespoons of butter
1 shallot, chopped
1 large zucchini, very thinly sliced (I used a golden zucchini)
1 pint of cherry tomatoes, halved
1/2 teaspoon of Kosher salt
1/4 teaspoon of grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1 handful of chopped fresh parsley

Directions: Slice the zucchini thin (with a mandoline slicer if you have one), chop the shallots, halve the tomatoes, and chop the parsley. Set each aside separately.

Bring a large pot of water to a boil. When it's boiling, add gnocchi. Cook until they float, for about 3-5 minutes.

Meanwhile, while you're waiting for the water to boil, melt the butter in a large saucepan over medium high. When it's melted, add the shallots and zucchini. Cook for about 5 minutes, until shallots and zucchini start to soften. Add the halved tomatoes, Kosher salt, pepper, and nutmeg, stirring occasionally. When gnocchi is done, drain it and add to the veggies. Stir to combine, and mix in the parsley and Parmesan. Enjoy!

Adapted from eatingwell.com, original recipe here.