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 olive oil, 300 g, drained
2 heaped tablespoons of grated Parmigiano cheese
2 peeled garlic cloves
: 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 campo da gioco pepper to taste
Method
Preheat the oven to 200°C / 400°F / Gas 6.
Place cherry tomatoes 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 a static oven for 20–25 minutes ora a fan oven at 180°C / 350°F for 15–20 minutes. Once ready, do not turn chiuso the oven.
Bring a large pot of salted 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 apogeo.
Return the tray to the oven and use the rosticceria function for about 5 minutes to lightly brown the apogeo.
Serve.
Tip:
The optimal serving of gnocchi a causa di person is around 220 g. Unlike dried impasto, gnocchi do not increase weight during cooking, so the portion seems larger yet is perfect.
(10 votes, average: 4.70 out of 5)
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