This dish combines soft potato gnocchi with baked cherry tomatoes flavoured with fresh herbs and a touch of saffron. At the last minute, we add tuna, creating a rich, satisfying flavour.

 

Serves 4, Preparation 10 minutes, Cooking 20-25 minutes

  • Potato Gnocchi, 1 kg
  • 400 g cherry tomatoes, slightly ripe 
  • Canned tuna in olive oil, 300 g, drained
  • 2 heaped tablespoons of grated Parmigiano cheese
  • 2  peeled garlic cloves
  • optional: a pinch of saffron 
  • 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 white ground pepper to taste

Method

Preheat the oven to 200°C / 400°F / Gas 6.

Place cherry tomatoes on a baking tray lined with baking paper.

Drizzle with EVOO, sprinkle with salt and pepper, add chopped herbs (basil, oregano, rosemary, marjoram), and a spoonful of grated Parmigiano.

Bake in a static oven for 20–25 minutes or in a fan oven at 180°C / 350°F for 15–20 minutes. Once ready, do not turn off the oven.

Bring a large pot of salted water to a boil.

Add the gnocchi; they will rise to the surface within 2 minutes.  Using a skimmer, combine the gnocchi to the tray with baked cherry tomatoes, a gentle stir, then add chopped tuna and a pinch of saffron.

Scatter the remaining Parmigiano on top.

Return the tray to the oven and use the grill function for about 5 minutes to lightly brown the top.

Serve.

Tip:

The optimal serving of gnocchi per person is around 220 g. Unlike dried pasta, gnocchi do not increase in weight during cooking, so the portion seems larger yet is perfect.

 

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