Recipes : Gnocchi with courgette, mascarpone & spring onions

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

• 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

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.

PER SERVING

498 kcalories, protein 17g, carbohydrate 54g, fat 25 g, saturated fat 13g, fibre 3g, sugar 6g, salt 2,07 g