Stir-fry the chopped garlic and chili pepper with some extra-virgin olive oil for a couple of minutes, then add the half-moon sliced zucchini. Add salt and pepper to taste, some water if necessary and let it cook.
Cook the gnocchi in some salty water and meanwhile blend the zucchini together with some mint.
Once the gnocchi are cooked, add them to the sauce, let them season and then arrange them in a plate and garnish with some sliced zucchini and mint leaves.

Thanks to sandro_24_nutrition for the recipe.

Potato gnocchi stuffed with tomato and mozzarella with zucchini and mint velouté