300 g fresh gnocchi
1 tbsp olive oil
1 red chilli, sliced, deseeded if you like
1 medium zucchini, cut into thin ribbons with a peeler
4 spring onions, chopped
zest 1 lemon
2 heaped tbsp mascarpone
50 g Parmesan (or vegetarian alternative), grated
dressed mixed leaves, to serve
- Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.
- Heat the oil in a frying pan. Cook chilli and zucchini for 3 mins until soft. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Mix until smooth, add gnocchi and heat through.
- Season, divide between 2 ovenproof dishes and scatter with the remaining Parmesan. Grill for 2-3 mins until bubbling and serve with the dressed mixed leaves.