Name: Gnocchi with courgette, mascarpone & spring onions
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 300g fresh gnocchi; 1 tbsp olive oil; 1 red chilli sliced, deseeded if you like; 1 medium courgette cut into thin ribbons with a peeler; 4 spring onions chopped; zest 1 lemon; 2 heaped tbsp mascarpone; 50g parmesan (or vegetarian alternative), grated; dressed mixed leaves to serve

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Gnocchi with courgette, mascarpone & spring onions

Gnocchi with courgette, mascarpone & spring onions

Good Food team

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Serves 2

Easy

Prep: 5 mins

Cook: 15 mins

A star rating of 4.7 out of 5.102 ratingsRate

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Try this new way of serving an Italian classic to make a change from pasta

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

300g fresh gnocchi
1 tbsp olive oil
1 red chilli

sliced, deseeded if you like
1 medium courgette

cut into thin ribbons with a peeler
4 spring onions

chopped
zest 1 lemon
2 heaped tbsp mascarpone
50g parmesan

(or vegetarian alternative), grated
dressed mixed leaves

to serve

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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.

RECIPE TIPS

USE UP LEFTOVER MASCARPONE

Brioche with mascarpone & strawberries for 2 - Beat together 4 tbsp mascarpone with 1 tbsp icing sugar. Toast 4 thick slices brioche and spread with the mixture, then top with 100g strawberries, halved.

Recipe from Good Food magazine, June 2011

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A star rating of 4.7 out of 5.102 ratings

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