Gnocchi puttanesca with tinned tuna and olives | Fish Tales
Fish tales
Magazine

Gnocchi puttanesca

Recipe (dinner)

GNOCCHI PUTTANESCA WITH TINNED TUNA, TOMATO AND OLIVES

Prima donna pasta! This easy gnocchi puttanesca with sustainably caught tuna is the perfect family meal. Quick, easy, affordable and delicous.

  • 1

    Heat a good dash of olive oil in a frying pan over medium heat and fry the garlic and shallots in 2-3 minutes until soft.

  • 2

    Add the tomatoes and let them simmer for 4-5 minutes until soft.

  • 3

    Meanwhile, bring a pan with plenty of water to the boil, add the gnocchi and cook them according to the instructions on the package - when the pasta floats to the water surface, it is ready.

  • 4

    Add the olives and the tomato sauce to the shallot-tomato mixture, bring to the boil and simmer for a few minutes over low heat. Stir in the drained tuna and season with salt and pepper.

  • 5

    Drain the gnocchi in a colander and then gently stir it into the tomato sauce. Divide the gnocchi over the plates, put the basil leaves on top it and sprinkle some olive oil over.

Ingredients

  • - 2 garlic cloves

  • - 2 shallots, peeled, finely chopped

  • - 250 g cherry tomatoes, in halves

  • - 650 g gnocchi

  • - 100 g olives, no pit

  • - 1 can of tomato sauce (350 g)

  • - 2 tins Fish Tales tuna in olive oil, drained

  • - two hands full of basil leaves

  • 15 minutes
  • 3 persons