Creamy Tomato Gnocchi with Zucchini and Chickpeas

• 500g potato gnocchi
• zucchini (sliced into half-moons)
• 100g baby spinach
• 400g chickpeas (rinsed and drained)
• 2.5dl tomato passata
• 1dl heavy cream
• olive oil
• salt
• black pepper

Directions

1. Mark step 1 done
   1

   Heat olive oil in a large skillet over medium-high heat. Add potato gnocchi and sear until golden brown and slightly crispy, about 5 min. Remove from pan and set aside.

2. Mark step 2 done
   2

   In the same skillet, add zucchini and cook for 3 min until softened. Stir in chickpeas.

3. Mark step 3 done
   3

   Reduce heat to medium. Pour in tomato passata and heavy cream. Stir to combine and simmer for 2 min.

4. Mark step 4 done
   4

   Add the baby spinach and cooked potato gnocchi back into the pan. Toss gently until the spinach is wilted and the gnocchi is well coated in the sauce.

5. Mark step 5 done
   5

   Season with salt and black pepper to taste. Serve immediately.