Gnocchi with Tuna, Lemon, Capers & Olives
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 800 g potato (s), predominantly floury
- 250 g flour
- 100 g semolina, (durum wheat)
- 2 egg yolks
- salt
- 4 tablespoon olive oil
- 4 tablespoon butter
- 3 large cloves garlic, sliced
- 2 tablespoon lemon juice, freshly squeezed
- 50 ml vermouth, (Nolly Prat)
- 100 ml vegetable stock
- 1 tablespoon capers, salt capers, alternatively capers in brine
- 200 g tuna in its own juice
- 2 tablespoon olives, black, pitted, cut into rings
- 2 tablespoon parsley, smooth, finely chopped
- 100 g parmesan, rated, optional
Print Recipe
Pin Recipe Instructions
- Wash the potatoes and wrap them wet in aluminum foil.
- Preheat the oven to 200 °, fan oven to 160 °. Cook the potatoes in the oven for 1 hour, then peel them and press them through a potato press. Season the potato snow well with salt, then knead with flour, semolina and the egg to form a smooth dough. Shape the dough into rolls approx. 2 cm thick and divide into 1 cm small pieces, roll into balls and flatten with a gift, or pull over a gnocchi board, so that the typical gnocchi shape is created. Place the finished gnocchi on a well-floured baking sheet or lined with baking paper.
- For the sauce, rinse the salt capers well in a sieve, then place them in warm water.
- Drain the tuna in a colander and cut into bite-sized pieces.
- Heat the olive oil and butter in a saucepan or pan. Sweat the garlic in it. Reduce the heat and add the tuna, lemon juice, drained capers and olives. Deglaze with nolly prat and stock.
- Put the gnocchi in plenty of boiling salted water and cook until they rise to the surface. Lift out with a slotted spoon and place in a pasta plate, spread the sauce on top, and serve sprinkled with parsley and parmesan.
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