Courgette, Lemon & Ricotta Gnocchi

1. Trim and slice the courgettes into 1cm-thick rounds. Peel and grate the garlic cloves. Slice the chilli in half lengthways, then scoop out the pith and seeds if you prefer less heat. Finely slice the chilli. Trim the woody ends from the flat beans then slice them into 2cm-long chunks. Finely grate the zest from the lemon and set aside.

2. Place a large frying pan on a medium-high heat and add 2 tbsp olive oil. Tip in the courgettes, garlic and chilli. Season with a large pinch of salt. Fry for 10-12 mins, stirring regularly, till the courgettes are golden brown and jammy.

3. Meanwhille, fill and boil your kettle. Pour the hot water into a medium-sized pan and add a generous pinch of salt. Bring to the boil. When the pan is boiling, add the gnocchi and the chopped flat beans. Simmer for 3-4 mins till the gnocchi float to the surface and the beans are just tender. Drain.

4. When the courgettes are soft, reduce the heat under the pan to low. Add the gnocchi and beans to the frying pan. Squeeze in the juice from half the lemon. Spoon in 125g of the ricotta. Season with salt and plenty of black pepper. Toss well to mix. Taste and add more salt, pepper or lemon juice, if needed.

5. Divide the gnocchi between four warm bowls. Drizzle a little extra olive oil over each serving. Sprinkle over the lemon zest and grated Parmesan and serve.

6. Reduce food waste^ You need half the tub of ricotta for this gnocchi dish. You can top the gnocchi with extra ricotta just before serving or store the leftover gnocchi in your fridge for up to 3 days. It’s great stirred into soups. Or use it to top jacket potatoes or toast along with a drizzle of olive oil and chopped fresh herbs.