Advertisement

Ingredients

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

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.6 out of 5.86 ratings
Advertisement
Advertisement
Advertisement