Gnocchi with courgette, mascarpone & spring onions

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

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 498
  • fat 25g
  • saturates 13g
  • carbs 54g
  • sugars 6g
  • fibre 3g
  • protein 17g
  • salt 2.07g


  • 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


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.


  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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