Oven Baked Fresh Gnocchi with Mascarpone & Mixed Side Salad
  • Prep time: 30 minutes
  • Calories: 498
For this recipe you will use locally made, fresh gnocchi. The team at iPastai specially prepares this traditional gnocchi so that it is light and fluffy. Baked together with zucchini, red chili 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 Chili
  • 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 length ways, scrape out and discard the seeds. Grate zucchini. Thinly slice the spring onions, keeping the white parts separate. Zest the lemon and cut in half. Thinly slice the red chili, deseed if you prefer less heat. Wash hands immediately after cutting the chili.

Start Vegetables:

Heat oil in a large pan on medium heat. Add red chili (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, half the parmesan and 14 cup water. Season to taste with salt and pepper. Gently mix until smooth. Add gnocchi and stir to coat.

Bake Gnocchi:

Add to an ovenproof dish. Scatter with the remaining parmesan. Bake in the oven for 5-8 minutes until bubbling.

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 TBS of 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!