Make the most of fresh summer veg with this easy vegetarian recipe ready in just 20 minutes. Runner beans, courgettes, lemon and ricotta make this gnocchi recipe a truly summery affair, ideal for a quick midweek meal.
Serves 4 - 10 mins to prepare and 10 mins to cook - 233 calories / serving
Ingredients
1 courgette, peeled into ribbons
180g runner beans, sliced
1 tbsp olive oil
500g pack gnocchi
60g ricotta
1 lemon, zested and juiced
1 tbsp vegetarian organic basil pesto
15g fresh chives, snipped
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Heat a griddle pan over a medium-high heat. Put the courgette and runner beans in a large bowl and drizzle with the oil. Toss to coat, then griddle in batches for 1 min, turning halfway. Transfer to a plate; cover with foil to keep warm.
Meanwhile, cook the gnocchi to pack instructions. Drain, reserving a ladleful of the cooking water.
Stir the ricotta, lemon juice, pesto and half the chives through the gnocchi with enough of the reserved cooking water (about 2-3 tbsp), to loosen the sauce. Season, then fold through the courgette and runner beans. Divide between 4 bowls; scatter with the lemon zest and remaining chives.
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