Peel and clean the carrot and dice it very finely. Heat the oil. Steam the carrots for 5 minutes. Mix in sugar and melting flakes and brown lightly. Add blueberries with liquid and let it boil down for about 3 minutes until slightly creamy.
Season to taste with a little salt at the end.
Rinse and clean the zucchini and cut into thin strips. Steam in little salt water for about 3-5 minutes. Cook the gnocchi in salt water according to instructions. Drain gnocchi and put them on skewers. Dust with some paprika powder.
Drain the zucchini and place on plates. Sprinkle with parsley. Arrange the gnocchi skewers and some blueberry sauce on top. Remaining blueberry sauce extra is enough.