VegetarianLight.com

Gnocchi with Zucchini and Tomatoes

My friend Patti recommends this recipe.

1 pound fresh or frozen gnocchi
2 tablespoons olive oil
2 medium shallots, chopped
1 pound zucchini, very thinly sliced
1 pint cherry tomatoes
Dash of grated nutmeg
1/2 cup grated low-fat Parmesan cheese (optional)
1/2 cup chopped fresh parsley
Salt & pepper

1) Cook gnocchi according to package directions.

2) Heat olive oil in a large sauce pan on medium-high heat. Add shallots and sauté a couple of minutes. Add zucchini and stir fry a few minutes and then add cherry tomatoes. Saute in pan until cherry tomatoes start to burst.

3) Add the cooked gnocchi and remaining ingredients except cheese to the pan. Stir together.

4) Remove to serving dish and top with cheese, if desired.

Delicious paired with Mountain Cove Vineyards Chardonnay wine. The spicy taste of this Chardonnay sets it apart from all others.