- 300g fresh gnocchi
An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…
- 1 tbsp olive oil
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 cucurbit, which means it's from the same family as cucumber,…
- 4 spring onions, chopped
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…
- 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
Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.
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.
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.
Use up leftover mascarponeBrioche 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.