Preheat oven to 180˚C.

Bring a medium pot of water to a rolling boil. Once the water is boiling, add in the gnocchi and allow to cook until all the gnocchi has floated to the top. *Tip: only add the gnocchi to the boiling water once you've reached Step #5 so that you're able to transfer the cooked gnocchi directly from the boiling water to the saucepan. Remember to also reserve 2/3 cup of gnocchi water for later on.

Add olive and red onion to a medium saucepan and saute on medium-high heat for 2mins or until the onions have become translucent.

Add garlic, chili, and baby marrow and saute for another 5mins until the baby marrows have started browning. You may add 1/3 cup of water to the baby marrows if it starts sticking to the base of the pan. Allow the water to evaporate before proceeding to the next step.

Add the basil pesto, once the baby marrow has browned, as well as the cream/coconut milk/cream, and mix well. Salt to taste.

Add the cooked gnocchi and 2/3 cup of warm gnocchi water to the sauce and mix well.

Transfer the mixture to an oven-proof dish and top with shredded mozzarella and chopped parsley. Bake for 15mins at 180˚C.

Remove from the oven once it's bubbling. Then just serve and devour!