Short on time but don’t want to miss out on a flavorful homemade dish? These Potato Gnocchi with Tuna and Anchovy Sauce are the perfect answer: a clever recipe made from pantry staples that is so good you’ll want to make it time and again. The bold taste of tuna combines with the savory anchovies and the tenderness of gnocchetti, creating a Mediterranean-flavored main course that wins you over with the first bite. Perfect for when you have little time or few ingredients on hand.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs Potato Gnocchetti
- 2.5 cups Tomato Sauce
- 1 Onion
- 1 clove Garlic
- 4.2 oz Canned Tuna (drained)
- 4 Anchovy Fillets in Oil
- to taste Parsley
- to taste Extra Virgin Olive Oil
- to taste Salt
- to taste Pepper
Detailed Procedure
In a large pan, pour a generous splash of extra virgin olive oil and sauté the finely chopped onion and garlic. This step adds flavor to the sauce base, so don’t rush: let the onion become translucent and the garlic release its aroma.
Add the drained tuna and anchovies. Stir with a wooden spoon: the anchovies will melt from the heat, giving the sauce a unique savoriness without needing too much salt.
Pour in the tomato sauce, stir well, and let it cook over medium heat for about 20 minutes. Stir occasionally to prevent the sauce from sticking. Finally, adjust salt and pepper to your taste.
While the sauce cooks, bring plenty of salted water to a boil. Add the gnocchetti and cook them until they float to the surface: this is the sign that they are ready.
Drain the gnocchetti and add them directly to the pan with the sauce. Gently mix everything together, plate, and sprinkle with freshly chopped parsley.
Tips
If you want an even more aromatic sauce, you can add a pinch of oregano or a hint of chili pepper.
You can also use tuna in water, but oil-packed tuna gives more flavor.
If the sauce becomes too thick, add a few tablespoons of gnocchi cooking water.
Notes
For a lighter version, omit the garlic and use less oil.
An excellent pantry-clearing recipe: perfect with long-lasting ingredients.
Variations
With Black Olives: Add a few halved olives for an even more Mediterranean touch.
With Capers: A handful of well-desalted capers goes perfectly with tuna and anchovies.
Homemade Gnocchetti: If you have time, you can make them yourself, but packaged ones work just fine.
FAQ – Potato Gnocchi with Tuna and Anchovy Sauce
Can I use another type of pasta?
Yes! Fusilli or penne rigate work well, but the gnocchetti absorb the sauce better.
Can the dish be stored?
It’s best enjoyed fresh, but can be stored in the fridge for a day. Reheat it in a pan with a splash of water.
Can I use pre-made sauce?
Yes, but be sure to check the salt, because with tuna and anchovies, the risk of a too-salty dish is high.
See how easy it is to bring a tasty and complete main course to the table with just a few ingredients? These Potato Gnocchi with Tuna and Anchovy Sauce are perfect for those days when you don’t feel like cooking but crave something delicious. Try them, personalize them with what you have on hand, and they will become a ‘lifesaver’ recipe to always have in your arsenal.
