Organic eggless striped potato gnocchi with sweet and sour diced vegetables

<p style="text-align: center">Dice the vegetables. In a non-stick pan, heat the olive oil, first add the peppers, then the zucchini. Cook over high heat for 10 minutes to make the vegetables crunchy. Add the apple vinegar and blend. Add the honey and finish the cooking.</p> <p><img class="wp-image-3717 size-full" src="https://www.mammaemma.it/wp-content/uploads/2019/11/zucchina.jpg" alt="Gnocchi vegetariani" width="800" height="533" /></p> <p style="text-align: center">Add salt and pepper to taste. Melt the butter in a pan, add 1/2 glass of water and the sweet and sour vegetable sauce until the sauce is back to temperature. Pour the gnocchi and cook for 3 minutes. Serve directly on the plate.</p> <p> </p> <p> </p>