Gluten Free

Crisp gnocchi with courgette, capers & ricotta

  • Preparation time: 5 minutes
  • Cooking time: 10 minutes
  • Total time: 15 minutes 15 minutes
  • Serves:4


    2 tsp olive oil
    500g pack essential Waitrose Gnocchi
    2 x 250g packs Waitrose Courgette Spaghetti
    2 cloves garlic, crushed
    1 tbsp capers, drained
    1 unwaxed lemon, zested and halved, plus extra to serve
    25g Parmigiano Reggiano, finely grated
    ¼ x 25g pack mint, leaves only, torn
    100g ricotta


    1.  Heat the oil in a wide non-stick frying pan, then add the gnocchi and fry for 4 minutes, without turning. Turn the gnocchi by scraping them up with a fish slice (some tasty crispy bits will already be starting to form) then cook for 4 minutes more, until golden, puffed and crisp. Tip into a bowl.

    2.  Add the courgette spaghetti to the hot pan, cook for 1 minute over a high heat until just starting to wilt, then stir in the garlic, capers, lemon zest and a squeeze of juice, if needed, and seasoning. Remove from the heat.

    3.  Fold in the gnocchi, Parmigiano and most of the mint. Dot with the ricotta. Scatter with a few more mint leaves and serve with more lemon at the table.

    Cook’s tip
    If you have courgettes to use up you can make your own courgette spaghetti using a spiralizer or julienne peeler or slicer. You can use these for autumn squash too.  

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