Gnocchi with courgette, mascarpone & spring onions
By Good Food
Try this new way of serving an Italian classic to make a change from pasta
- Prep:5 mins
- Serves 2
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
TipUse 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.
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.