Instructions

1. Finely chop the garlic and grate the courgette.
2. 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.
3. 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.
4. 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.
5. Serve with ground black pepper and the remaining grated cheese, garnished with basil leaves.