Top and tail the courgettes and chop them into small dice. Peel the onion and finely chop it. Scrub the carrot and chop into small pieces (no need to peel). Peel the garlic and crush or finely chop.
Pour 1 tbsp oil into a pan and bring it to a medium heat. Slide in the chopped onion, carrot and courgettes along with a good pinch of salt and pepper. Fry for 10 mins, stirring occasionally, till the veg have softened. While the veg fry, roughly chop the tomatoes.
Stir the garlic into the vegetables and cook for 1 min. Slide in the tomatoes and cook for a further 3-4 mins, till they start to break down.
Crumble in the stock cube and pour in 750ml boiling water. Tumble in the gnocchetti pasta. Return the pan to the boil and then simmer for 8-10 mins, till the pasta is tender.
Taste the soup and add a little more salt and pepper if needed. Ladle into warm bowls and serve straight away.