Gnocchi and Courgette Ribbons with Mascarpone

I just adore gnocchi, they are so quick and handy and, like the humble spud, quite versatile. All that you need to do is add the gnocchi to a pot of boiling water and as soon as they rise to the surface they are cooked (normally within 2 minutes). Then you can do all sorts of things with them ... here is one of my favourite recipes.

Ingredients

300g gnocchi

1 red chilli

2 small courgettes

4 spring onions

Olive oil

Zest of 1 lemon

3 tablespoons mascarpone

50g Parmesan cheese, grated

Method

• Cook the gnocchi according to the packet’s instructions. When draining reserve half a cup of the cooking liquid.

• De-seed and finely slice the chilli. Ribbon the courgettes by using a vegetable peeler and slice the spring onions on the diagonal. Put some oil in an ovenproof pan – it will be going under the grill later – and fry the chilli and courgettes over a medium/high heat until softened slightly. Add the spring onions, lemon zest, mascarpone, half the Parmesan cheese and the reserved cooking liquid. Stir in until you have a smooth sauce, then add the gnocchi. Stir to combine well.

• Preheat the grill on a medium/high heat. Sprinkle the rest of the Parmesan cheese over the top of the gnocchi and place the pan under the grill (if you don’t have an ovenproof pan, pour the mix into an ovenproof dish). Grill for a few minutes until bubbling.

• Serve with dressed mixed salad leaves.