Creamy Courgetti Gnocchi

Courgettes, broad beans and peas combine in this creamy veggie springtime dish.

Serves :

4 People

Prep Time :

20 Minutes

Cooking Time :

Less than

20 Minutes


  • 1 tbsp olive oil
  • 1 garlic clove, peeled and crushed or finely chopped
  • 450g broad beans, podded
  • 350g fresh peas, podded (or frozen is perfectly fine!)
  • 2 courgettes, chopped into roughly 2cm pieces
  • 800g potato gnocchi
  • 250ml creme fraiche
  • 200ml white wine
  • 50g Parmesan (or vegetarian equivalent), grated
  • Generous handful of mint
  • 1-2 lemons, juiced
  • Salt & pepper, to taste



  1. Boil water in a kettle and cover the broad beans in the boiling water and leave for 5 minutes to soften. Meanwhile, pour the remaining boiled water into a saucepan and add a pinch of salt.


  2. Bring pan to the boil and add a pinch of salt. Leave simmering.


  3. Drain the broad beans and cover in cold water to cool. If required, remove the hardier outer skins from the cooked beans.


  4. Heat the olive oil in a frying pan and add the courgettes. Add salt and pepper to taste. Fry until they start to soften (around 6 minutes).


  5. Return the simmering water in the pan to a boil and cook the gnocchi according to the packet’s instructions.


  6. Add the garlic to the courgettes, then after two minutes add the peas, broad beans and wine to the mix. Allow the wine to reduce until it is almost all gone and then stir in the creme fraiche and parmesan to the pan.


  7. Drain the gnocchi and add it to the mix in the frying pan. Mix it all together well. Add salt, pepper and lemon juice to taste. Serve with the chopped fresh mint on top.

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