Gnocchi with chickpeas and vegetables in piquillo bell pepper sauce

Cut the zucchini and onion.

Crush the garlic together with the tomato and bell pepper.

In a frying pan, first add the onion and then the zucchini. Cover and cook for 10 minutes. Add the chickpeas, season with salt and pepper and add the parsley and spinach.

Add the bell pepper sauce to the pan and bring water to a boil for the gnocchi.

Add the cream cheese and stir well.

Add a little of the gnocchi water to the pan to thicken the sauce.

Add the gnocchi and allow 5 more minutes for the flavors to integrate.