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

Gnocchi puttanesca

Recipe (dinner)


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.


  • - 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