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Gnocchi with courgette, mascarpone & spring onions

Gnocchi with courgette, mascarpone & spring onions

A star rating of 4.7 out of 5.72 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal498
fat25g
saturates13g
carbs54g
sugars6g
fibre3g
protein17g
salt2.07g
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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

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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Overall rating

A star rating of 4.7 out of 5.72 ratings
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