Potato gnocchi with courgettes, tuna, tomatoes and chives

Quick and flavourful, crisp vegetables and lemon freshness.
INGREDIENTS FOR 2 PEOPLE
500 g potato gnocchi
1 large courgette
4 medium tomatoes or 12 Pachino tomatoes
170 g tuna in oil
A small bunch chives
1 lemon, zest
Extra virgin olive oil
Chilli oil
1 garlic clove
Salt
Pepper
I wash courgette and tomatoes; use more small Pachino tomatoes.
I slice courgette, then sticks and small cubes.
I heat oil and garlic in a large pan and add courgette.
I cook briefly on high, keeping crisp, add diced tomatoes and remove garlic.
After a few minutes, I add drained, flaked tuna.
Salt and pepper.
I chop chives.
I boil salted water for gnocchi, homemade from blog or good-quality bought.
I cook a minute after floating.
I drain directly into sauce with cooking water.
I gently mix.
I add chives and serve with grated organic lemon zest and two chive stems.
I finish with chilli oil and Parmigiano if liked.