Gnocchi
If you fancy making your own gnocchi it’s actually much simpler than you might think, it just obviously takes a little bit longer to make from scratch.But this is my recipe. If you don’t love gnocchi then by all means use whatever pasta you like! It will be gorgeous with any, the same instructions ring true, you need to save some of the pasta cooking water and give it all a really good stir to get the creamy sauce.

Mascarpone and lighter options
Traditionally I don’t actually use mascarpone to make this sauce, it’s one of the things I cook the most at home and normally I just blend the courgettes with the pasta cooking water and then toss it all together with the pasta and the knob of butter. With enough stirring and encouragement this will come together to make a creamy delicious sauce. V good. However, I made this with the mascarpone and it was amazing, so I do recommend adding if you have it. If you do want to add something cream but cant find mascarpone, creme fraiche, double cream or ricotta will all be lovely. I will leave that up to you.

How big are your courgettes?
For recipes like this please don’t stress about the weight of the courgettes. I’ve used medium sized courgettes and if you use medium sized courgettes too they will be about the same. Nothing bad will happen if you use slightly more or less courgette than I do. So please don’t stress about weighing things when it doesn’t matter in the slightest. If you want to use baby courgettes which are delicious at this time of year - I would probably use 4 or 5.