Gnocchi with Zucchini Ribbons

This was my first time ever cooking with gnocchi and it was suprisingly quick and easy. I'll definitely be tyring other recipes using gnocchi.

1 lb. fresh or frozen gnocchi

2 tablespoons butter

2 medium shallots, chopped

3 small zucchinis, very thinly sliced lengthwise

1 lb. cherry tomatoes, halved

1/2 teaspoon salt

1/4 teaspoon nutmeg

Pepper, to taste

1/2 cup grated Parmesan

1/2 cup chopped fresh parsley

Bring a large saucepan of water to boil. Cook gnocchi until they float, about 3-5 minutes, then drain. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until butter is beginning to brown, about 2 minutes. Add shallots and zucchini, and cook, stirring often, 2-3 minutes. Add tomatoes, salt, nutmeg, and pepper. Cook, stirring often, until the tomatoes are just starting to break down, 1-2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.