• 1 pound gnocchi
• 2 tablespoons low-cal butter substitute
• 2 medium shallots, chopped
• 2 zucchini, sliced thin
• 1 pint cherry tomatoes, cut in half
• 1/2 teaspoon no salt
• 1/4 teaspoon nutmeg
• pepper to taste
• 1/2 cup grated Parmesan cheese

Melt butter substitute in a large pan over medium heat. Add shallots and zucchini, stirring often, cook until translucent. Add cherry tomatoes, no salt, nutmeg and pepper and continue cooking for 2 minutes. Meanwhile, cook and drain gnocchi. Stir in Parmesan and add gnocchi. Enjoy!