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Gnocchi with courgette, spring onion, and mascarpone

A quick mid-week dinner that is also indulgent.

Lightly adapted from

Serves 2


500g gnocchi
1 tbsp olive oil
2-3 tsp red pepper flakes (to taste, depending on your like for spice)
2-3 medium courgette, cut into thin ribbons with a peeler
4 spring onions, chopped
zest 1 lemon
2 heaped tbsp mascarpone
50g parmesan, grated


  1. In a large frying pan, heat the oil. Add the courgette ribbons and cook until they become softer and reduced in volume.
  2. Meanwhile, cook the gnocchi according to the pack instructions and set aside.
  3. Add the red pepper flakes, spring onions, lemon zest, mascarpone, and half the parmesan to the courgettes, stir, and cook for a few more minutes. The mascarpone should dissolve into a creamy sauce.
  4. Add the gnocchi to the courgette mixture and season to taste.
  5. Cook for a further minute and then serve immediately. Top with the remaining parmesan and serve with a green salad.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)
Gnocchi with courgette, spring onion & mascarpone in bowls