Potato Gnocchi with Tuna and Taggiasca Olive Sauce is a very tasty and flavorful dish. In addition to choosing potatoes with dry flesh, it’s best to choose good quality tuna in fillets rather than classic canned tuna. By following these tips, you’ll have an excellent dish.
Other gnocchi recipes by clicking the links below
- Difficulty: Easy
- Cost: Medium
- Preparation time: 40 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 531.11 (Kcal)
- Carbohydrates 72.54 (g) of which sugars 6.22 (g)
- Proteins 24.26 (g)
- Fat 16.91 (g) of which saturated 2.07 (g)of which unsaturated 4.31 (g)
- Fibers 6.78 (g)
- Sodium 1,287.94 (mg)
Indicative values for a portion of 354 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 21 oz potatoes (weight without skin)
- 1 3/4 cups all-purpose flour
- 1 egg
- 1 pinch nutmeg
- 1/2 tsp fine salt
- 4 tsp extra virgin olive oil
- 1 shallot
- 5 oz canned tuna (well drained)
- 1.8 oz Taggiasca olives (pitted)
- 0.35 oz anchovies in oil
- 1 2/3 cups tomato sauce
- 10 leaves basil
Tools
- Kitchen Scale
- Potato Ricer
- Pastry Board
- Gnocco Board
- Pot
- Pan
Steps
Once the potatoes are cooked, peel them and mash them with a potato ricer (I leave the skin on to avoid burning myself; the skin will stick to the ricer). Pour the sifted flour onto the pastry board, add the mashed potatoes, the egg, grated nutmeg, and salt. Knead quickly and form a dough ball; if it sticks, sprinkle a little semolina on the board. Cut the dough ball into 5 parts and roll each into logs as thick as a thumb and cut into pieces 3/4 inch long. Pass them over the gnocchi board or the tines of a fork and place them on a board sprinkled with semolina.
Finely slice the shallot and sauté it with the oil. Add the crumbled tuna, halved Taggiasca olives, anchovy fillets, and after stirring to blend the flavors, add the tomato sauce. Cook on low heat for 30 minutes. Taste to check the saltiness. I didn’t add any salt. Meanwhile, bring water to boil in a wide pot with low edges, salt it, and toss in half of the gnocchi. As soon as they float, scoop them out and place them in the sauce, which is now ready. Once the water boils again, cook the remaining gnocchi and do the same. Put the pan back on the stove, stir for a minute, tear the basil leaves and serve.
