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Zesty courgette gnocchi recipe
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35 ratings
Make the most of fresh summer veg with this easy vegetarian recipe ready in just 20 minutes. Runner beans, courgettes, lemon and ricotta make this gnocchi recipe a truly summery affair, ideal for a quick midweek meal. See method
Ingredients
- 1 courgette, peeled into ribbons
- 180g runner beans, sliced
- 1 tbsp olive oil
- 500g pack gnocchi
- 60g ricotta
- 1 lemon, zested and juiced
- 1 tbsp vegetarian organic basil pesto
- 15g fresh chives, snipped
Each serving contains
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Energy
985kj
233kcal
12%
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Fat
5g
8%
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Saturates
1g
7%
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Sugars
4g
4%
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Salt
1.4g
23%
of the reference intake
Carbohydrate 39.6g
Protein 5.9g
Fibre 3.4g
Method
- Heat a griddle pan over a medium-high heat. Put the courgette and runner beans in a large bowl and drizzle with the oil. Toss to coat, then griddle in batches for 1 min, turning halfway. Transfer to a plate; cover with foil to keep warm.
- Meanwhile, cook the gnocchi to pack instructions. Drain, reserving a ladleful of the cooking water.
- Stir the ricotta, lemon juice, pesto and half the chives through the gnocchi with enough of the reserved cooking water (about 2-3 tbsp), to loosen the sauce. Season, then fold through the courgette and runner beans. Divide between 4 bowls; scatter with the lemon zest and remaining chives.
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