In a sautè pan add some extra virgin olive oil and cook the zucchini until caramelized , add the prawns and cook for another 1-2 minutes. At this point combine the shellfish bisque, mussels and clams(previously opened). Cook the potato gnocchi in salted boiling water, as soon as they reach the surface, drain them and add toss them into the sauce with some parsley. Using an immersion blender take the yellow cherry tomato and make a smooth sauce adjusting the flavour with salt and pepper. Pour the yellow tomato sauce into a pasta bowl then position the gnocchi on top of it, garnish with the shellfish and a drizzle of extra virgin olive oil. Serve hot.