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Gnocchi with Zucchini Ribbons and Parsley

From Farm Where Life is Good

<p>The dense delicious potato pasta complements the light and fresh vegetables nicely. Easy to make if you exclude the homemade gnocchi option! (Well, that isn&#8217;t too hard either.)</p>
Source: from: Eating Well in Season by Jessie Price (Entered by Lara Rasmussen Anderson)
Serves: 2-4

1 lb fresh or frozen gnocchi
2 Tbsp margarine
2 shallots, chopped
2-3 zucchini, sliced into lengthwise ribbons with vegetable peeler
15 cherry tomatoes, halved
1/2 tsp sea salt
Ground black pepper to taste
1/4 tsp ground nutmeg
1/4 cup grated parmesan-flavor vegan topping (Galaxy Foods)
1/2 cup fresh parsley, chopped

Step by Step Instructions
  1. Prepare gnocchi according to directions. (See add'l recipe to make it yourself! Pretty easy.)
  2. Melt margarine in large skillet over medium heat. Add shallots and zucchini, cook 2-3min until softened. Add tomatoes, salt, nutmeg, ground black pepper and continue cooking until tomatoes start to breakdown, 1-2min.
  3. Stir in parmesan-flavored topping and parsley.
  4. Add to cooked/drained gnocchi and toss to coat. Serve immediately.