Gnocchi with baked cherry tomatoes aromatic herbs-flavoured, and a pinch of saffron. Then we couldn’t resist adding the tuna at the last minute.
How many gnocchi per person? It depends on what you are cooking and the seasoning, however according to the rule of multiplying the grams of pasta by 3, as a rough guide, the optimum amount of gnocchi per person is about 220 grams. This may sound a bit too much, but it is actually correct if you think that dried pasta is dehydrated and swells in water during cooking by increasing its weight, while gnocchi not having had any drying process, do not increase in weight and therefore the right dose is bigger than pasta.
Serves 4, Preparation 10 minutes, Cooking 20-25 minutes
- Potato Gnocchi, 1 kg
- 400 g cherry tomatoes, if possible a little ripe
- Canned tuna in olive oil, 300 g, drained
- 2 heaped tablespoons of grated Parmigiano cheese
- 1 clove of garlic, peeled
- a pinch of saffron – optional
- Fresh basil, 5-6 leaves, chopped
- Dried oregano, a generous spoonful
- 1 rosemary sprig, chopped
- 2-3 marjoram leaves, chopped
- EVOO – Extra Virgin Olive Oil, 2 tablespoons
- Salt and pepper to taste
Drain the tuna and set aside.
Preheat the oven to 200 C / Gas 6 / 400 F.
Wash and dry the cherry tomatoes, place them whole and still attached to the stem on a baking tray covered with baking paper. Sprinkle with some EVOO, salt and pepper to taste, add the chopped aromatic herbs and just a spoonful of grated Parmigiano.
Bake them in a static oven for about 20 to 25 minutes or 180 C / Gas 4 / 350 F fan-oven for 15-20 mins.
Meantime bring to boil a pot plenty of salted water, pour gnocchi as soon as the water boils, they will re-emerge within 2 minutes. Keep the oven on.
Pick gnocchi up with a skimmer, add them to the tray with the cherry tomatoes and mix well, add chopped tuna, a pinch of saffron, scatter evenly the other spoonful of Parmigiano, put the tray back in the oven and turn on the grill-function for about 5 minutes.