Gnocchetti with Zucchini and Cherry Tomatoes

Ingredients

Wash the zucchini thoroughly and cut them into cubes, then cut the smoked tofu into very small dice. Heat a drizzle of olive oil in a large skillet and sauté the zucchini and tofu over high heat for a few minutes until golden brown. Meanwhile, cut the cherry tomatoes into quarters and add them to the skillet with a pinch of salt. Lower the heat slightly and sauté everything for another 5 minutes, until the tomatoes have softened but not completely broken down.
Cook the gnocchi in plenty of boiling salted water. As soon as they float to the surface, remove them with a slotted spoon and transfer them directly into the skillet with the sauce. Toss everything for another couple of minutes to combine the flavors thoroughly, then serve immediately.