Gnocchi with Zucchini Ribbons & Parsley Brown Butter, serves 4

I'm about to leave for Italy in a week and I'm already getting excited about the food. We eat a lot of pasta in this house and I love experimenting with all types. My kids could eat macaroni, spaghetti and fusilli until they turn to noodles themselves, but I try to keep it mysterious and fun when cooking different types of pasta. Gnocchi is fun. It can be substituted for just about any pasta and is served wonderfully with meat and an assortment of vegetables, like this recipe here. Gnocchi can be bought in the pasta section of Whole Foods/Central Market and is sometimes found in the frozen food isle. If you'd like to make your own, let me know and I'll send you the recipe.

1 pound fresh, pre-packaged or frozen gnocchi
2 tablespoons butter
2 medium shallots, chopped
1 pound zucchini, (about 3 small), very thinly sliced lengthwise (see Tip)
1 pint cherry tomatoes, halved
1/2 teaspoon salt
1/4 teaspoon grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated Parmesan cheese
1/2 cup chopped fresh parsley


Bring a large saucepan of water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. 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 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 the gnocchi and toss to coat. Serve immediately.