Zucchini & Tomato Gnocchi in a Ziploc Bag | Dinner Recipes

Ingredients

• 1 pound Russet potatoes, peeled and cubed
• 4 egg yolks
• 1 cup all-purpose flour
• 1 cup Parmesan cheese, grated
• ½ tsp salt
• ¼ tsp fresh grated nutmeg
• 2 tbsp unsalted butter
• 1 clove garlic, peeled and minced
• 3 small zucchini, peeled into ribbons with a vegetable peeler
• ½ pint cherry tomatoes