Like a puttanesca, but with tinned tuna and chewy gnocchi for a gorgeous midweek bake.
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Serves
4
Tinned Tuna
Gnocchi
Tinned Cherry Tomatoes
Garlic Clove
Chilli
Olive Oil
Tomato Purée
Green Olive
Capers
Water
Basil
Mozzarella
Parmesan
Salt
Black Pepper
Serves
4
Tinned Tuna
Gnocchi
Tinned Cherry Tomatoes
Garlic Clove
Chilli
Olive Oil
Tomato Purée
Green Olive
Capers
Water
Basil
Mozzarella
Parmesan
Salt
Black Pepper
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Heat oven to 190°C. Drain the tuna and set aside.
Step 2.
Toss the gnocchi in half of the oil and season with salt and pepper. Pop into the oven and cook for 5-10 mins, until golden.
Step 3.
Get half of the cherry tomatoes into a blender and blitz until smooth, or use a stick blender.
Step 4.
Finely slice the garlic and chilli (deseed it if you like it less spicy!). Heat the rest of the oil in a large pan over a medium heat and add the garlic and chilli, cooking out for 2 mins. Add the tomato purée and cook for another 1-2 mins before adding the blitzed cherry tomatoes, and the remaining un-blitzed cherry tomatoes, olives, capers and water (use it to swill out the blender and tin before adding in). Season with salt and pepper and bring to a simmer for about 15 mins.
Step 5.
Gently mix the tuna through the sauce along with torn basil.
Step 6.
Pour the sauce over the gnocchi then tear over the mozzarella and grate over the parmesan. Slide back into the oven for 15-20 mins until bubbling and golden.
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