Wash the courgettes and cut into thin slices with a vegetable peeler
Cook the gnocchi in boiling salted water according to pack instructions.
Meanwhile, wash the parsley, shake dry and roughly chop the leaves. Wash and halve the tomatoes.
Heat the oil in a frying pan and fry the courgettes for 2 minutes over a high heat. Add the tomatoes and fry for 1 minute. Season with salt and pepper and add the parsley. Add the stock and bring to the boil.
Drain the gnocchi in a sieve.
Add the gnocchi to the courgette pan. Season with salt and pepper. Scatter over the thinly sliced Parmesan cheese and serve.