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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,
2-3 minutes. Add tomatoes, salt, nutmeg and pepper and continue
cooking, stirring often, until the tomatoes are just starting to break
down, 1-2 minutes. Stir in Parmesan and parsley. Add the gnocchi
and toss to coat. Serve immediately.
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