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Ingredients

• 1 lb fresh or frozen gnocchi (I used fresh spinach gnocchi)
• 2 tbsp butter
• 4 shallots, sliced
• 1 lb zucchini (about 3 small), sliced into ribbons with vegetable peeler or mandolin (I used yellow & green zucchinis)
• 1/2 pint mini heirloom tomatoes, halved (cherry or grape would work too)
• 1/4 tsp nutmeg (grated)
• sea salt & black pepper, freshly ground - to taste
• 1/2 cup parmesan cheese, grated
• 1/2 cup parsley, roughly chopped

Description

In A Recipe Adapted By One From EatingWell, This Colorful Dish Is Low On Fat & Calories And Big On Flavor.

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