Method:Boiling

1. Formula

1. 1 pound fresh or frozen gnocchi
2. 2 tablespoons butter
3. 2 medium shallots, chopped
4. 1 pound zucchini, very thinly sliced lengthwise (see Tip)
5. 1 pint cherry tomatoes, halved
6. 1/2 teaspoon salt
7. 1/4 teaspoon grated nutmeg
8. Fresh-ground pepper to taste
9. 1/2 cup grated Parmesan cheese
10. 1/2 cup chopped fresh parsley

2. Nutrition Information

• Calories: 323 kcal
• Carbohydrates: 32 g
• Dietary Fiber: 3 g
• Fat: 18 g
• Protein: 10 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
2. 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 cherry 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 gnocchi and toss to coat. Serve immediately.

4. Remark

Notes: