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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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.
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.
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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