1 x 500g pack of fresh gnocchi
2 shallots, sliced
2 garlic cloves, crushed
3 small courgettes, very thinly sliced lengthwise using a vegetable peeler
200g cherry tomatoes, halved
½ tsp dried oregano
Pinch of chilli flakes (optional)
Salt and black pepper
50g Parmesan, grated
Zest and juice of ½ a lemon
- Bring a large saucepan of water to a boil and cook the gnocchi according to the package instructions. Drain well.
- Meanwhile, melt the butter in a large pan over a medium-high heat. Add the shallots, garlic and courgettes and cook for 2-3 minutes, stirring often, until softened. Add the tomatoes, oregano, chilli flakes (if using) and seasoning and cook for another two minutes, stirring.
- Stir in the Parmesan, lemon zest and juice and the gnocchi. Toss to coat and serve immediately.
Per serving: 448kcals, 10.3g fat (6.1g saturated), 76.1g carbs, 20.4g sugars, 14.2g protein, 6g fibre, 0.913g sodium