METHOD:

1. Heat the oil and butter in a frying pan. Over a medium to high heat, fry the gnocchi. Stir occasionally, to allow to brown on all sides

2. Remove the gnocchi from the pan and cook the chili and courgette for 3 mins until soft

3. Add spring onions, lemon, mascarpone and a little water. Stir until smooth

4. Pile the gnocchi onto a warm plate and top with the creamy courgette sauce

Recipe presented by Smeg