Gnocchi with Zucchini Ribbons—and Burgers

This is yet another tasty recipe we got from Eating Well. It's a quick and easy summerish dish, and we ate it alongside a very small head of broccoli that we got from our CSA and a tasty grass-fed burger -- the latter two items on the menu were both grilled. We don't eat meat all that often, but when we do, we eat local, grass-fed beef. (For more on corn-fed cows, check out the August 24th post at Mauka to Makai.)

1 lb packaged gnocchi

2 tbsp butter

2 medium shallots, chopped

3 sml zucchinis, thinly sliced lengthwise (we use a vegetable peeler to create ribbons)

1 pint cherry tomatoes, halved

½ cup grated parmesan cheese

½ cup (or less) chopped fresh parsley

1. Cook gnocchi in water according to the directions on the package

2. Melt butter in a large skillet over medium-high heat

3. Add shallots and zucchini ribbons; cook stirring often until softened (2-3 minutes)

4. Add tomato halves; continue cooking until tomatoes are just starting to break down (1-2 minutes)

5. Remove from heat and stir in parmesan and parsley. Add gnocchi and toss to coat, serving immediately

(We grilled the burger and the microscopic head of broccoli straight up, testing to see if the broccoli was done by poking it with a fork.)