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Gnocchi and courgette in mascarpone sauce

This gnocchi and courgette in mascarpone sauce is a super speedy dish, ready in just 5 minutes! Perfect on busy or lazy days. You can use homemade gnocchi or shop bought and gluten-free versions too. Serve it with a crispy salad on the side.  
Print Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 400 g gnocchi can be gluten-free
  • 1 Tbsp olive oil
  • 1 red chilli
  • 1 medium courgette
  • 1 bunch of spring onions
  • 1 clove of garlic minced
  • zest 1 lemon
  • ½ tub mascarpone
  • Lemon juice to taste
  • Salt & pepper
  • To serve: grated Parmesan basil leaves

Method
 

  1. Using a vegetable peeler, cut the courgette into thin ribbons. Deseed, then thinly slice the chilli.
  2. Cook the gnocchi following the pack instructions.
  3. Meanwhile, heat the oil in a frying pan. Cook the courgette and chilli for 3-5 minutes until soft. Add the spring onions, garlic and lemon zest, then cook for another minutes or so.
  4. Add the mascarpone, a squeeze of lemon juice and some of the gnocchi’s cooking water. Mix until you get a silky sauce.
  5. Drain gnocchi and add to the sauce. Toss until they get well coated with the sauce.
  6. Season with salt and pepper to your liking.
  7. Serve with freshly grated Parmesan, ground peppercorn and a few basil leaves scattered on the top.