Fennel pesto gnocchi with tuna Recipe

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5 min
preparation plus 15 mins cooking

This Italian-inspired dish is ready in 20 minutes – perfect for a light, spring lunch


  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 x 200g tin of tuna steaks in brine, drained and broken into chunks
  • 50g tin anchovy fillets in olive oil, drained and coarsely chopped (optional)
  • 2 red chillies, deseeded and coarsely chopped
  • 2 x 400g packs gnocchi
  • 4 tbsp fennel pesto
  • 100g (4oz) black olives, pitted
  • 1 x 200g (7oz) fine green beans, trimmed


  • First heat the oil in a pan, add the onion, garlic, anchovies and chillies and cook gently for 4-5 mins, or until the onions are golden.

  • Now add the tuna and cook for 3-4 mins until warmed through.

  • Meanwhile, cook the gnocchi and green beans in a large pan of boiling, salted water for 2-3 minutes, or until they rise to the surface.

  • Drain the gnocchi and green beans and return to the pan, adding the fennel pesto and finish by stirring in the tuna mix with olives. Serve immediately.

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