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Crisp gnocchi with courgette, capers & ricotta
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2 tsp olive oil
500g pack essential Waitrose Gnocchi
2 x 250g packs Waitrose Courgette Spaghetti
2 cloves garlic, crushed
1 tbsp capers, drained
1 unwaxed lemon, zested and halved, plus extra to serve
25g Parmigiano Reggiano, finely grated
¼ x 25g pack mint, leaves only, torn
1. Heat the oil in a wide non-stick frying pan, then add the gnocchi and fry for 4 minutes, without turning. Turn the gnocchi by scraping them up with a fish slice (some tasty crispy bits will already be starting to form) then cook for 4 minutes more, until golden, puffed and crisp. Tip into a bowl.
2. Add the courgette spaghetti to the hot pan, cook for 1 minute over a high heat until just starting to wilt, then stir in the garlic, capers, lemon zest and a squeeze of juice, if needed, and seasoning. Remove from the heat.
3. Fold in the gnocchi, Parmigiano and most of the mint. Dot with the ricotta. Scatter with a few more mint leaves and serve with more lemon at the table.
If you have courgettes to use up you can make your own courgette spaghetti using a spiralizer or julienne peeler or slicer. You can use these for autumn squash too.
Typical values per serving:
1 of your 5 a day
This recipe was first published in July 2018.
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