Oven Baked Fresh Gnocchi with Mascarpone & Mixed Side Salad
  • Prep time: 30 minutes
  • Calories: 498
For this recipe you use locally made, fresh gnocchi. The team at iPastai specially prepares this traditional gnocchi so it is light and fluffy. Baked together with zucchini, red chilli and spring onion, this meal is quick to make and full of delicious flavours. We suggest a nice pinot noir to compliment this dinner.
  • 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, 12 the parmesan and 14 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!