Bring a pot of salted water to a rolling boil.
Add 300 g gnocchi to the boiling water.
Cook until the gnocchi float to the surface, about 2–3 min.
Remove the gnocchi with a slotted spoon.
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Flora
229 Recipes
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
5 min
Cooking
25 min
300 grams
125 grams
250 grams
1 tablespoon
55 Views
8 months ago
Translated
Golden, pan-fried gnocchi paired with a savory tuna tomato sauce, topped with creamy mozzarella di bufala and fresh basil. A delightful and satisfying dish with a perfect blend of textures and flavors.
None
Easy
30 min
Spiciness
None
Difficulty
Easy
Time
30 min
Preparation
5 min
Cooking
25 min
300 grams
125 grams
250 grams
1 tablespoon
Bring a pot of salted water to a rolling boil.
Add 300 g gnocchi to the boiling water.
Cook until the gnocchi float to the surface, about 2–3 min.
Remove the gnocchi with a slotted spoon.
Melt 1 tbsp butter in a pan over medium heat.
Add the cooked gnocchi to the pan.
Pan-fry until golden-brown and crispy, about 3–5 min, stirring frequently.
In a saucepan, gently warm 200 g tuna tomato sauce over medium heat, stirring occasionally.
Add the crispy gnocchi to the warmed tuna tomato sauce.
Gently stir to coat the gnocchi evenly.
Cook for 1 min to allow the gnocchi to absorb the sauce.
Divide the gnocchi and tuna tomato mixture between two serving plates.
Scatter 125 g mozzarella di bufala mini over each serving.
Garnish with fresh basil leaves.
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