Depending on the size of your skillet you may need to crisp the gnocchi in two batches. If this is the case divide butter, shallot, and pine nuts into two batches and repeat the steps below.

In a large (preferably cast iron) skillet melt butter on medium high. Sauté shallot until soft, about 2 minutes. Add gnocchi in a single layer and cook until side touching the skillet is golden brown, about 5 minutes. Add pine nuts, gently stir, and continue to cook until gnocchi until fully cooked and golden, about 5-7 minutes.

Garnish with cheese and parley. Serve immediately.