Gnocchi with tuna

June 28, 2011
Gnocchi with tuna


  • 1 kg of potatoes
  • wheat flour
  • one egg
  • 100 gr of tuna
  • 2 onions
  • 50 gr of butter
  • a handful of parsley
  • 5 tablespoons of tomato sauce

What to prepare

  • a sifter
  • a knife
  • a fork
  • a pot
  • a skimming spoon
  • a casserole
  • a plate


Boil the potatoes, peel them when they are still warm and sift. Make smooth dough with flour and an egg kneading with your hands; take small handfuls and continue kneading making small thin cylinders that you will cut.

Flour the cylinders and one at a time; roll them on the curved in part of a fork lightly pressing them with your thumb.

Mince two onions and brown in a pan with 50 grams of butter. As soon as the onion is golden, add a handful of minced parsley and blend.

In a dish on the side, mince 100 grams of tuna cooking it in a pan with 5 tablespoons of tomato sauce. After a few minutes, the sauce is ready to be poured on the gnocchi.

Cook the gnocchi in salted boiling water; take them out and drain serving with the tuna sauce.