Creamy Boursin & courgette gnocchi

Name: Creamy Boursin & courgette gnocchi
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tbsp olive oil; 500 g courgettes, sliced into half-moons; 500 g pack fresh gnocchi; 200 g frozen peas; ½ unwaxed lemon, zest and juice; 150 g pack Boursin Garlic & Herbs Soft Cheese; 25 g pack basil, leaves shredded; Pinch of chilli flakes

Boursin makes a brilliant cheat's creamy sauce in this quick summertime dish.

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VegetarianSource of protein1 of your 5 a day

Serves4
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins

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2 tbsp olive oil
500g courgettes, sliced into half-moons
500g pack fresh gnocchi
200g frozen peas
½ unwaxed lemon, zest and juice
150g pack Boursin Garlic & Herbs Soft Cheese
½ x 25g pack basil, leaves shredded
Pinch of chilli flakes

Heat the oil in your largest frying or sauté pan over a medium-high heat. Fry the courgettes with a pinch of salt for 8-9 minutes, until soft and turning golden.
Meanwhile, bring a pan of salted water to the boil. A few minutes before the courgettes are ready, add the gnocchi and peas to the water and simmer for 3 minutes. Scoop out a mugful of the cooking water before draining the gnocchi and peas.
Add the lemon zest and juice to the courgettes, then tip in the drained gnocchi and peas and stir together. Add the Boursin and a glug of the cooking water and stir over the heat until the cheese has melted and everything is coated in a glossy sauce (add more cooking water, if needed). Stir in most of the shredded basil, then scoop onto plates. Scatter over the remaining basil and chilli flakes to serve.

Cook’s tip

Level up
To make this dish go further – and for an extra boost of plant varieties and fibre – sweat some leeks with the courgettes, and add a can of butter beans in step 3.

Typical values per serving when made using specific products in recipe