Creamy Tomato Gnocchi with Zucchini and Chickpeas

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.

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

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

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.

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