Oven Baked Fresh Gnocchi with Mascarpone & Mixed Side Salad
- Prep time: 30 minutes
- Calories: 498
- 1 350g Pack of Fresh Gnocchi
- 1 of Red chilli
- 1 of Zucchini
- 2 of Spring Onion
- 1 of Lemon
- 70 g of Mascarpone Cheese
- 50 g of Parmesan (Shaved)
- 1 75g Pack of Mixed Lettuce
- 120 g of Cherry Tomatoes
- 80 g of Sugar Snap Peas
Prepare Ingredients:Preheat oven to 200°C. Cut zucchini in half lengthways, then scrape out and discard the seeds. Grate zucchini on the large side of a box grater. Thinly slice the spring onions, keeping the white parts separate. Zest the lemon and cut in half. Thinly slice the red chilli, de-seed if you prefer less heat.
Start Vegetables:Heat oil in a large pan on medium heat. Add red chilli (to taste, depending on how much heat you like), white parts of the spring onion and zucchini and cook for 3 minutes until soft.
Finish Vegetables:Add lemon zest, mascarpone, 1⁄2 the parmesan and 1⁄4 cup water. Season to taste with salt and pepper. Gently stir until smooth. Add gnocchi and stir to coat.
Bake Gnocchi:Transfer to an ovenproof dish. Scatter with the remaining parmesan. Bake in the oven for 5-8 minutes until bubbling and lightly golden on top.
Make Salad:Meanwhile, halve the cherry tomatoes. De-string sugar snap peas and cut in half. In a large bowl, combine lemon juice (to taste) with green parts of the spring onion and 1-2 Tbsp olive oil. Season with salt and pepper. Add mixed lettuce, sugar snaps and tomatoes to bowl and toss well with dressing to coat.
You Plate It:Divide gnocchi bake between plates and serve with the dressed salad alongside. Enjoy!