Gnocchi with courgette, mascarpone & spring onions

Gnocchi with courgette, mascarpone & spring onions

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(47 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2
Try this new way of serving an Italian classic to make a change from pasta

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal498
  • fat25g
  • saturates13g
  • carbs54g
  • sugars6g
  • fibre3g
  • protein17g
  • salt2.07g
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  • 300g fresh gnocchi



    An Italian dumpling made with semolina, flour, potatoes or ricotta and spinach cooked and eaten…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 red chilli, sliced, deseeded if you like
  • 1 medium courgette, cut into thin ribbons with a peeler



    The courgette is a variety of cucurtbit, which means it's from the same family as cucumber,…

  • 4 spring onions, chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • zest 1 lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 heaped tbsp mascarpone
  • 50g parmesan (or vegetarian alternative), grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • dressed mixed leaves, to serve


  1. Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.

  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.

  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.

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Comments, questions and tips

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4th Jul, 2013
Just whipped this up in a flash - delicious! I only had dried chilli flakes rather than fresh, but a teaspoon of was just enough. Served it with a rocket and watercress salad with the Olive Dressing also from BBC good food, which was an excellent foil for the creaminess of the sauce. Absolute winner, will be serving this again very soon!
19th Nov, 2012
very easy and quick to make, but not sure about the quantity of cooking liquid - I used 500 g of gnocchi, and a bit more of all the other ingredients to make up for the extra 200 g of gnocchi - however, I used only 1 cup of cooking liquid, and it was still very, very runny, I expected a bit richer, more dense sauce, this one you needed a spoon for. Lovely flavours though, and perfect for a weeknight.
9th Nov, 2012
Nice. Really easy, really quick.
3rd Oct, 2012
Bread and weeker* Also added a squeeze of lemon juice like the above, zingy!
3rd Oct, 2012
Quite enjoyed this actually, after the first mouthful the chilli threw me a little, just seemed odd to have a kick in a creamy dish. But, as I continued it was rather enjoyable. Made a bit of garlic bred on the side, also added spinach for some more greens. Good mid seeker thank you!
2nd Oct, 2012
Perfect fast food for all the family. Added a generous squeeze of lemon juice, as well as the zest, and put dried chillies on the table so that people could add the desired level of heat. Great flavours.
3rd Sep, 2012
Lovely - as above, we also added an extra couple of courgettes and served the leaves with a lemony mustard dressing. Very speedy!
13th Aug, 2012
loved this as it is - took about 10 mins from fridge to mouth. will be making again!
8th Aug, 2012
Really nice dish and quite light which is what you need with heavy gnocchi. I also added more courgette and garlic which worked really well
1st Aug, 2012
Lovely recipe! It was very tasty, very refreshing, the lime and the courgette went very well together! I also doubled up the courgettes and it was just right. Will definitely make it again!


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