Save to your scrapbook
Gnocchi with courgette, capers & ricotta
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
2 tsp olive oil
500g Essential Gnocchi
500g courgettes, spiralised, julienned or cut into long thin strips
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 torn
1. Heat the oil in a wide nonstick frying pan, then add the gnocchi and fry for 4 minutes, without moving them. 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 courgettes to the pan and cook for 1 minute over a high heat until just starting to wilt. Stir in the garlic, capers, lemon zest and a squeeze of juice, if needed. Season and take off the heat.
3. Fold in the gnocchi, cheese and most of the mint. Dot with the ricotta. Scatter over a few more mint leaves and serve with lemon wedges for squeezing over.
Cook’s tip Parmigiano Reggiano can be a really handy ingredient for healthy everyday recipes – it packs a punch in terms of flavour, so because it contains fat and salt, you don’t need much of it to give an intense, delicious taste. Also if you buy a wedge, you can put the leftover rind whole into soups, stews and sauces as they simmer to add flavour.
Typical values per serving:
1 of your 5 a day; source of protein; source of fibre.
This recipe was first published in June 2020.