For the gnocchi, wash the parsley, chop finely and knead with the dumpling dough. Form the dumpling dough on a little flour into 4 thin rolls (each approx. 2 cm Ø). Cut the rolls into pieces and press them in slightly with a fork.
Heat 2 tablespoons of oil and butter in a large frying pan. Fry the gnocchi in this pan for about 5 minutes, turning them several times until golden brown.
Clean or peel and wash the zucchini and carrots. Peel onion and garlic. Dice everything finely.
Take out the gnocchi. Heat 1 tablespoon of oil in the frying fat. Fry onion, garlic and vegetables in it. Add tomatoes, bring to the boil and boil down open for about 5 minutes. Season sauce with salt, pepper and paprika. Mix gnocchi and sauce. Arrange everything. Spread cream cheese in pieces on top.