Zesty courgette gnocchi recipe
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- Serves 4
- 10 mins to prepare and 10 mins to cook
- 233 calories / serving
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
- Energy
- 985kJ 233.0kcal
- Fat
- 5g
- Saturates
- 1g
- Salt
- 1.4g
- Sugars
- 4g
of the Reference intake
Carbohydrate 39.6gProtein 5.9gFibre 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.
- See more Gnocchi recipes
