Tuna, lemon & tarragon gnocchi

Tuna, lemon & tarragon gnocchi

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.

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HealthySource of fibre1 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook12 mins
  • Total time22 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

  1. 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.

  2. 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.

  3. 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.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,970kJ/ 470kcals

Fat

20g

Saturated Fat

4.6g

Carbohydrates

46g

Sugars

8.9g

Fibre

11g

Protein

22g

Salt

1.5g

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