“Thursday gnocchi” they say. Today, indeed, I propose delicious potato gnocchi seasoned with a tasty sauce made of tuna, spices, and zucchini flowers, very easy, quick, super tasty. It is a main course that can also be made with gluten-free gnocchi. This dish is prepared in a few minutes, especially if you use ready-made gnocchi. If you want to try making homemade gnocchi, here you will find a collection of gnocchi recipes of various types and for all tastes, also made alternatively: with ricotta, pumpkin, chestnut flour, semolina, and so on. Gnocchi with tuna and zucchini flowers, besides being very tasty, are colorful, fragrant, perfect also for a special occasion.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 6.3 oz drained tuna
- 14.1 oz potato gnocchi
- 1 stem of fresh spring onion
- to taste fine salt
- 1 chili peppers (optional)
- to taste extra virgin olive oil
- 10 zucchini flowers
- 1 tablespoon dry white wine
Preparation
Gently clean the zucchini flowers, removing the stem, the internal pistil, and the sepals.
Bring some water to a boil with coarse salt; in the meantime, prepare the sauce for our gnocchi.
In a non-stick pan, sauté only the chopped stem of the fresh spring onion in a little extra virgin olive oil.
When it is sautéed, add the chili pepper, the drained tuna (from oil or water, depending on the type) and mix gently, keeping the flame high.
Deglaze with 1 tablespoon of dry white wine and wait for the alcohol to evaporate.
Then, break the zucchini flowers with your hands, add them to the sauce, salt, mix, cover the pan and turn off the heat.
Drain the gnocchi, respecting the cooking time (keep some of their water) and pour them directly into the pan, mixing everything and adding a few tablespoons of gnocchi water if necessary. Finish the dish with more chopped stem of the spring onion.
Bon appetit
