Creamy Zucchini Gnocchi with Radicchio Salad

Using the coarse side of a box grater, grate zucchini and set aside.

Heat a frypan over medium heat, add basil pesto and cook for 1 minute. Add zucchini and cook for 5 minutes or until just wilted. Add cream and simmer for 7–10 minutes or until slightly reduced.

Cook gnocchi in a large saucepan of salted, boiling water for 2 minutes. Remove gnocchi with a slotted spoon and add to zucchini mixture. Simmer for 5 minutes or until gnocchi is cooked. If you find the sauce is thickening too quickly, add 20ml (1 tablespoon) hot water to thin it out a little.

While gnocchi is cooking, finely chop eschalots. Finely zest and juice lemon. Place eschalot, lemon zest and juice, mustard, salt, pepper and olive oil in a bowl and stir to combine.

Tear radicchio leaves and toss with the mustard dressing.

Remove gnocchi from heat and add 3⁄4 of the parmesan. Stir until combined, creamy, and thickened. Season with salt and pepper. Serve with radicchio salad and top with remaining parmesan.