Gnocchi with zucchini, green tomatoes, and olives (gluten free)

Serves 2 for a main course

Gnocchi:
1 small tub of ricotta cheese
1 cup besan
1/2 cup cornflour
1/2 cup glutinous rice flour
1/4 cup grated parmesan

Mix all together. Roll small handfulls into long sausage shapes about the width of fingers and cut into pieces 2 cm long.

Sauce:
1 zucchini sliced with a vegetable peeler into long strips
18 green cherry tomatoes halved
10 large pitted olives quartered
1 ts garlic
1/2 ts sambal oelic
pancetta chopped
olive oil

Place all the sauce ingredients on a baking tray and bake for 15 minutes at 160C
Meanwhile bring a saucepan of water to the boil.
Add the gnocchi to the boiling water a few at a time and when they rise to the surface remove them with a slotted spoon.
When all the gnocchi is cooked empty the saucepan, add the sauce ingredients and the gnocchi and mix together over the heat.
Sprinkle with parsley.
Serve

My husband described this as a $25 pasta dish in a restaurant.
The green tomatoes and parsley were freshly picked from the garden.