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Gnocchi with courgette, mascarpone & spring onions
Serves 2
Easy
Prep:
Cook:
Try this new way of serving an Italian classic to make a change from pasta
Skip to ingredients
- 300g fresh gnocchi
- 1 tbsp olive oil
- 1 red chillisliced, deseeded if you like
- 1 medium courgettecut into thin ribbons with a peeler
- 4 spring onionschopped
- zest 1 lemon
- 2 heaped tbsp mascarpone
- 50g parmesan(or vegetarian alternative), grated
- dressed mixed leavesto serve
Nutrition: per serving
- kcal498
- fat25g
- saturates13g
- carbs54g
- sugars6g
- fibre3g
- protein17g
- salt2.07g
Method
step 1
Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.
step 2
Heat the oil in a frying pan. Cook chilli and courgette for 3 mins until soft. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Mix until smooth, add gnocchi and heat through.
step 3
Season, divide between 2 ovenproof dishes and scatter with the remaining Parmesan. Grill for 2-3 mins until bubbling and serve with the dressed mixed leaves.
