Gnocchi with courgette, mascarpone & spring onions

• fresh gnocchi300g g
• olive oil↗1 tbsp tbsp
• red chilli↗1

  sliced, deseeded if you like

• medium courgette↗1

  cut into thin ribbons with a peeler

• spring onions↗4

  chopped

• zest 1 lemon
• 2 heaped tbsp mascarpone tbsp
• parmesan↗50g g

  (or vegetarian alternative), grated

• dressed mixed leaves

  to serve

Step-by-step instructions

1. 1

   Cook the gnocchi following pack instructions. Drain, reserving a ladle of the cooking water, and set aside.

2. 2

   Heat the oil in a frying pan. Cook chilli and courgette for 3 mins until soft. Add spring onions, zest, mascarpone, half the Parmesan and cooking water. Mix until smooth, add gnocchi and heat through.

3. 3

   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.