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 (or vegetarian alternative), 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