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Zesty courgette gnocchi method

  1. Peel 1 courgette into ribbons and slice 180g runner beans.
  2. Heat a griddle pan over a medium-high heat.
  3. Put the courgette and runner beans in a large bowl and drizzle with the oil.
  4. Toss to coat, then griddle in batches for 1 min, turning halfway.
  5. Transfer to a plate; cover with foil to keep warm.
  6. Cook 500g gnocchi to pack instructions. Drain, reserving a ladleful of the cooking water.
  7. Stir 60g ricotta, juice of 1 lemon, 1 tbsp pesto and 7g snipped chives through the gnocchi
  8. Add enough of the reserved cooking water (about 2-3 tbsp), to loosen the sauce.
  9. Season, then fold through the courgette and runner beans.
  10. Divide between 4 bowls; scatter with the the zest of 1 lemon and 7g snipped chives.

Zesty courgette gnocchi

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Showing 1-8 of 8 items

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