Name: Tuna gnocchi
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 425 gram can tuna in olive oil; 1 clove garlic, crushed; 1 medium brown onion, finely chopped; 2 medium zucchini, cut into matchsticks; 250 gram cherry tomatoes, halved; 625 gram packet potato gnocchi; 80 gram baby spinach leaves; 1/3 cup parmesan, freshly grated, to serve

Tuna gnocchi

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

425 gram can tuna in olive oil

1 clove garlic, crushed

1 medium brown onion, finely chopped

2 medium zucchini, cut into matchsticks

250 gram cherry tomatoes, halved

625 gram packet potato gnocchi

80 gram baby spinach leaves

1/3 cup parmesan, freshly grated, to serve

Method

1.Drain tuna, reserving oil. Heat tuna oil in a large frying pan over moderately high heat. Add garlic and onion. Cook and stir for 3-5 minutes or until just soft. Add zucchini and tomato. Cook and stir for 3-5 minutes more or until just soft. Season.

2.Meanwhile, cook gnocchi in a large saucepan of boiling salted water for 5 minutes or until they float. Drain.

3.Add tuna and gnocchi to tomato mixture in frying pan. Cook and stir gently for 1 minute. Remove pan from heat; stir in spinach. Serve sprinkled with parmesan.

Low fat: Use tuna in spring water. Spray frying pan lightly with cooking oil spray. Gluten free: Swap gnocchi for 1 cup long-grain white rice. Cooking time will vary.
Note

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Ingredients

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