Gnocchi with courgette, capers & ricotta

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.