1 Rinse and slice the zucchini into thin slices using the vegetable slicer.
2 Cook gnocchi for 5-8 minutes in salted boiling water, or according to package instructions.
3 In the meantime, rinse and halve the tomatoes. Rinse parsley, shake dry, pluck leaves and chop coarsely.
4 Heat oil in a pan and fry the zucchini over high heat, for about 2 minutes while turning. Add tomatoes and fry for an additional 1 minute. Add salt and pepper. Mix in the parsley. Pour in the broth and bring the mixture to a boil.
5 Drain the gnocchi in a sieve.
6 Mix gnocchi with the pan fried zucchini mix. Season with salt and pepper. Shave Parmesan cheese with a peeler into thin strips and top gnocchi with the cheese.