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  1. Home
  2. Foodiful Recipe

Gnocchi with zucchini, mascarpone & spring onions

Enjoy the freshness of the lemon, combined with the warmth of the chilli and the creamy sauce covering the gnocchi in this dish – perfect for date night! - by Alison Pickel
  • 27 Mar 2017
Gnocchi with zucchini, mascarpone & spring onions
Cook: 20 Minutes - easy - Serves 2 - Vegetarian - egg-free - pregnancy-safe
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Enjoy the freshness of the lemon, combined with the warmth of the chilli and the creamy sauce covering the gnocchi in this dish – perfect for date night!

Ingredients

300 g fresh gnocchi

1 tbsp olive oil

1 red chilli, sliced, deseeded if you like

1 medium zucchini, cut into thin ribbons with a peeler

4 spring onions, chopped

zest 1 lemon

2 heaped tbsp mascarpone

50 g Parmesan (or vegetarian alternative), grated

dressed mixed leaves, to serve

Method

  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 zucchini 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.

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