Go Back

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.
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
  

  • 250 g spinach gnocchi
  • 1 clove of garlic
  • 1 small courgette
  • a pinch of dried chilli flakes
  • 2 Tbsp diced sunblushed tomatoes or grilled pepper from jar
  • 2 Tbsp Finely grated Parmesan or vegan cheese
  • salt and pepper
  • juice of ½ lemon
  • basil leaves to serve

Method
 

  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.