Gnocchi with fresh tuna is a very simple dish that can make your day happier! Wonderful taste!
The word gnocchi may derive from the Italian word nocchio, meaning a knot in wood, or from nocca (meaning knuckle). It has been a traditional type of Italian pasta of (probable) Middle Eastern origin since Roman times. It was introduced by the Roman legions during the expansion of the empire into the countries of the European continent. In the past 2,000 years, each country developed its own specific type of small dumpling, with the ancient gnocchi as their common ancestor. In Roman times, gnocchi were made from a semolina porridge-like dough mixed with eggs, and are still found in similar forms today, particularly the oven-baked gnocchi alla romana and Sardinia‘s malloreddus (although these do not contain eggs).
The use of potato is a relatively recent innovation, occurring after the introduction of the potato to Europe in the 16th century. Potato gnocchi are particularly popular in Abruzzo, Friuli-Venezia Giulia, Veneto, Ciociaria and other provinces of Latium. As with other mashed potato dishes they are best prepared with starchy potatoes to keep a light texture.
Gnocchi are eaten as a first course (primo piatto), as an alternative to soups (minestre) or pasta. They are generally home-made in Italian and diaspora Italian households. They may also be bought fresh from speciality stores. In supermarkets, industrially produced packaged gnocchi are widely available refrigerated, dried, or frozen.
- Prep Time:15m
- Cook Time:30m
- Serves: 3
- Category: Pasta
- 450 grams fresh gnocchi
- salt and pepper
- extra virgin olive oil
- 1 garlic clove
- 10 spicy green olives
- 30 capers
- 10 pachino tomatoes
- 1 tomato, chopped
- 200 grams fresh tuna
Ingredients for 3 people
- 50 millilitres white wine
Preparing the sauce
- Wash the tuna and make it chopped
- Wash the big red tomato and make it chopped too
- Wash the pachino tomatoes and divide them each in two part
- put some extra virgin olive oil in a saucepan with a garlic clove
- After 2 minutes add the tuna and leave it cook for around 5 minutes
- Then add the chopped tomato and cook for other 10 minutes. Add a bit of white wine if the sauce becomes too dry
- Add salt and pepper
- the Pachino tomatoes, then the olives and the capers
- Leave cooking further 5-7 minutes
- In the meantime you prepare the sauce, place a pot with water on the fire
- When water boils, add a pinch of salt
- Then put the gnocchi in the boiling water. Leave them to cook very short time, not more than 2-3 minutes. The gnocchi are ready when they come to the water surface!
To finish your recipe.....
- Drain your gnocchi from the water and placed them in the saucepan with the sauce. Mix on the fire for 2 minutes
- Place the pasta on your dish, adding a bit of chopped fresh parsley