Again with the courgette pasta I hear you cry! Either in frustration or joy – I am hoping you are crying it with joy. Trust me though I will never stop eating it and if I find a new way to incorporate it into a recipe I will! One day I might venture adding it into cake but you never know!! But I think we all have something we just can’t stop eating besides it could be waaaaay unhealthier! I would love to know what yours is! Please let me know in the comments.
- 1/2 pack gnocchi (potato pasta)
- 1 courgette
- 1 veggie stock cube
- black pepper
- 1 garlic clove
- pinch of chilli flakes
- olive oil
So as always the courgette pasta is made into strips either with a mandolin or super ninja knife skills! Then melt some oil in a pan along with the chilli flakes.
Drop into the pan the courgette and put the garlic clove through a garlic press, combine the now chilli oil and garlicky courgette with tongs until softened then turn off the heat.
Boil the kettle and in a saucepan pour 250 ml in then add the stock cube and bring to the boil. Once the water is boiling add in the gnocchi it will rise to the top once cooked – this takes around 2 minutes or so.
Grate some parmesan ready to sprinkle over the top of this blanc bowl of goodness. As the gnocchi rises drop them into the courgette mix along with a spoonful or so of the stock. Plate up and top with black pepper and parmesan.
How do you like gnocchi? Have you ever had it before? If not I would certainly suggest it; the first time I had it was on my mini honeymoon and it literally melts in your mouth with carby potato delightfulness!