Gnocchi with Greek Style Chick Peas, Roasted Zucchini and Cauliflower

Put the cauliflower and zucchini in a large bowl, drizzle it with the 1 tablespoon of olive oil. Mix it well and spread it out on a greased cookie sheet. Roast it in the oven at 450 for about 20 minutes or until it begins to brown.

Place the other tablespoon of olive oil and garlic in a skillet and stir for about a minute. Then add the can of chickpeas and the parsley. Saute until the garlic is incorporated and the chickpeas are heated through then keep the heat on low.

When the zucchini and cauliflower are almost done, heat water to boiling in a medium saucepan and add the gnocchi. Remove gnocchi from the pan as soon as the gnocchi float to the top. Set the gnocchi aside in a covered bowl.

When the zucchini and cauliflower are done, add them to the chick pea, garlic and parsley mixture. Add the lemon juice and zest. Then add the cooked gnocchi and toss to mix. Serve hot.