Gnocchi with courgette, mascarpone & spring onions

Gnocchi with courgette, mascarpone & spring onions

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(67 ratings)

Prep: 5 mins Cook: 15 mins

Easy

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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Ingredients

  • 300g fresh gnocchi
    Gnocchi

    Gnocchi

    noh-kee

    An Italian dumpling made with semolina or flour and potatoes, cooked and eaten in much the same…

  • 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
    Courgette

    Courgette

    corr-zjet

    The courgette is a variety of cucurbit, 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
    Lemon

    Lemon

    le-mon

    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

    Parmesan

    parm-ee-zan

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

  • dressed mixed leaves, to serve

Method

  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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Mac57
10th Jul, 2020
5.05
This was SO delicious! I used my first ever home-grown courgette in this and added fresh halved cherry tomatoes! Was so tasty! Definitely will be making again! Very quick and easy too!
spoon_licker
11th Jun, 2020
3.05
This is decent for a lunch with a little rocket or dinner in winter, but it's very heavy. Also, a little bland as the mascarpone drowns out the chillies, onions and courgette flavours. An OK dish if your mission is a stodgy hug.
Biddlybong
1st May, 2020
5.05
On day 574 in the lockdown house my five yr old girl and I made the gnocchi! And it was a pleasure to make, and we ate it with this sauce to use up leftover marscapone. Two courgettes were defs needed, it was delicious
Patriciamarshall
14th Apr, 2019
3.05
I found the recipe a bit bland
fazusmolotoo115
9th Oct, 2017
5.05
Amazing and quick recipe!!
lotthedrinkeroftea
14th Jul, 2017
5.05
FAB. Though writing this I realise I changed a lot but I'll be making the original asap. I used half a leek put in with the courgette instead of spring onions, full fat cream cheese instead of marscapone, a frozen lemon wedge in w the cream cheese and a table spoon of chilli flakes
LauraT88
14th Jun, 2017
4.05
cooked this yesterday and it was nice. i mixed in some boursin cheese with the mascarpone which gave it a stronger flavour. also added some mushrooms and broccoli to it. tasty dish
Foodies12
6th Jan, 2016
Delicious and so easy! I used dried chilli flakes instead of fresh and it worked well. Gave it a nice kick!
bunty301069
12th Aug, 2015
5.05
Delicious - impressive side dish with rib eye steak. Used cream cheese instead of mascarpone which worked really well. Will probably add a tad more chilli next time. This will become a household favourite. Only downside is husband thinks I am dishing up restaurant quality meals so does not want to eat out as much!
warvik
28th Jul, 2015
5.05
Fantastic, wouldn't change a thing!

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