Gnocchi Baked with Tuna Olives and Capers
Indulge in the rich, Mediterranean flavors of Gnocchi Baked with Tuna, Olives, and Capers, a comforting dish that combines fluffy potato gnocchi with a savory tomato-based sauce. Packed with protein from canned tuna, briny black olives, and tangy capers, this recipe brings a burst of bold, vibrant taste to your table. Finished with fresh basil and a blanket of melty mozzarella and Parmesan, it’s baked to perfection for a golden, cheesy crust. With just 15 minutes of prep time and straightforward steps, this baked gnocchi recipe is perfect for busy weeknights or effortless entertaining. Serve with a crisp green salad and enjoy every bite of this oven-baked Mediterranean-inspired delight.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 500 grams potato gnocchi
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 2 minced garlic cloves
- 185 grams, drained canned tuna in olive oil
- 75 grams, sliced black olives
- 2 tablespoons, rinsed capers
- 400 grams crushed tomatoes
- 1 tablespoon tomato paste
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 10 grams, torn fresh basil leaves
- 150 grams shredded mozzarella
- 50 grams grated Parmesan cheese
Instructions
Preheat your oven to 200°C (400°F).
Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions, typically 2-3 minutes or until they float. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened. Stir in the minced garlic and cook for 1 more minute until fragrant.
Add the drained tuna to the skillet, breaking it into smaller chunks with a wooden spoon. Stir in the sliced black olives and rinsed capers.
Pour in the crushed tomatoes and stir in the tomato paste, dried oregano, salt, and black pepper. Simmer the sauce for 5-7 minutes, stirring occasionally, until thickened slightly.
Remove the skillet from heat and stir in the torn fresh basil leaves.
Add the cooked gnocchi to the sauce, gently stirring to coat evenly. Transfer the mixture to a greased baking dish.
Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top of the gnocchi and sauce.
Bake in the preheated oven for 12-15 minutes, or until the cheese is melted and golden brown.
Remove from the oven and let cool for 5 minutes before serving. Garnish with additional fresh basil, if desired.
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.8 g | 43% | |
| Saturated Fat | 14.7 g | 73% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 1473 mg | 64% | |
| Total Carbohydrate | 35.4 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 7.5 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 492 mg | 38% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 707 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
