Gnocchi with courgette
I made this gnocchi with courgette using the gluten-free spinach gnocchi I bought in the supermarket. Obviously you can use other type of gnocchi, be that shop-bought or home-made ones! The meal (using ready to boil gnocchi) took only 5 minutes for me to cook, so it’s ideal for a quick midweek supper. I had some leftover which tasted nice cold too, so the dish is perfect for lunch-boxes or picnics too.
Ingredients
Method
- Finely chop the garlic and grate the courgette.
- Bring a pan of water to the boil, add the gnocchi and cook for 2-3 minutes. When they float to the surface, they are ready to drain.
- Meanwhile heat some butter or olive oil in a frying pan and cook the garlic and chilli flakes for 30 seconds. Add the courgette, turn down the heat and sauté for a couple minutes until tender. Season with salt and pepper, then add the lemon juice.
- Drain the cooked gnocchi and add to the courgette together with the chipped tomatoes or pepper pieces. Add half of the grated cheese and stir to warm through.
- Serve with ground black pepper and the remaining grated cheese, garnished with basil leaves.