Tuna, lemon & tarragon gnocchi

Name: Tuna, lemon & tarragon gnocchi
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Yield: 4
Ingredients: 20 g butter; 1 Essential Pointed Spring Cabbage, finely shredded; 2 shallots, thinly sliced; 500 g pack Essential Gnocchi; 160 g cans Essential Tuna Chunks In Sunflower Oil, drained; 120 ml Essential French Dressing; 1 Essential Lemon, scrubbed, zest; 5 g tarragon, stalks discarded, leaves roughly chopped

A fresh way to serve gnocchi with seasonal ingredients. Gnocchi deserve to be on your shopping list more often; they’re hearty, fast, and go with almost anything.

5 out of 5 stars(4) Rate this recipe

HealthySource of fibre1 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook12 mins
Total time22 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

20g butter
1 Essential Pointed Spring Cabbage, finely shredded
2 shallots, thinly sliced
500g pack Essential Gnocchi
2 x 160g cans Essential Tuna Chunks In Sunflower Oil, drained
120ml Essential French Dressing
1 Essential Lemon, scrubbed, zest
5g tarragon, stalks discarded, leaves roughly chopped

Method

Melt ½ the butter in a large frying pan over a medium heat and stir fry the cabbage and shallots for 6-8 minutes, until softened.
Bring a large saucepan of lightly salted water to the boil, and cook the gnocchi according to pack instructions. Add the tuna, French dressing and plenty of black pepper to the softened cabbage and shallots and heat through gently.
Drain the gnocchi, return to the pan and stir in the remaining butter, the lemon zest and tarragon. Spoon the tuna mixture in with the gnocci to mix, then onto plates to serve.

Cook’s tip

This recipe would also work well with any fresh or dried ribbon pasta such as linguine or tagliatelle. Return to the pan after cooking and tip in the tuna mixture to combine.