Summer Zucchini with Gluten-Free Gnocchi

Instructions

1. Bring a large pot of salted water to boil for the gnocchi.
2. While waiting for the water to boil, prepare your vegetables. Dice the 150g of onion, chop the 200g of tomatoes, cut the 150g of green bell pepper into strips, and slice the 300g of zucchini into half-moons.
3. Drain the 200g of tofu and cut it into small cubes, about 1/2 inch in size.
4. Finely chop the 20g of parsley.
5. Heat olive oil in a large skillet over medium heat.
6. Add the diced onion to the skillet and cook for 2-3 minutes until it starts to become translucent.
7. Add the green bell pepper strips and zucchini slices to the skillet. Cook for 5-6 minutes, stirring occasionally, until the vegetables start to soften.
8. Add the tofu cubes to the skillet and cook for another 3-4 minutes, allowing them to lightly brown.
9. While the vegetables are cooking, add the 500g of gluten-free gnocchi to the boiling water and cook according to package instructions, usually about 2-3 minutes or until they float to the surface.
10. Once the gnocchi are cooked, drain them and add them directly to the skillet with the vegetables and tofu.
11. Add the chopped tomatoes to the skillet and gently toss everything together.
12. Sprinkle the apple cider vinegar over the mixture and stir to combine.
13. Season with salt and pepper to taste.
14. Cook for an additional 2-3 minutes to allow the flavors to meld and the tomatoes to warm through.
15. Remove from heat and sprinkle generously with the chopped parsley.
16. Serve immediately, garnishing with additional parsley if desired.
17. This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave before serving.