Gnocchi with tomato and zucchini

Boil the gnocchi for about 3 minutes, scoop gnocchi that float directly out of the pan into a colander. Heat half of the oil in a stir-frying pan into the gnocchi until they have a crispy layer. Scoop out the woks keep separate.

Fry the onion in the rest of the oil. Add the garlic and zucchini and stir-fry for 4-5 minutes. Add the pieces of tomato and cook for 2-3 minutes. Stir in the sifted tomatoes and half of the basil and let the sauce thicken gently in 6-8 minutes.

Add the gnocchi. Tear the mozzarella into pieces and stir briefly through the sauce. Sprinkle the dish with the rest of the basil.