Gnocchi with seasonal vegetables and tuna

Name: Gnocchi with seasonal vegetables and tuna
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 4
Ingredients: Potatoes 2.2 lbs; Type 00 flour 2.4 cups; Eggs medium 1; Fine salt to taste; Tuna in oil with lemon and pepper (drained) 5.6 oz; Red peppers 9.5 oz; Green beans 1 ¼ cup; Peas 0.8 cup; Arugula 4 cups; Shallot 1; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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659

Calories per serving

Lactose Free

Energy Kcal 659
Carbohydrates g 104.4
of which sugars g 8.2
Protein g 28.6
Fats g 14.2
of which saturated fat g 2.63
Fiber g 9.2
Cholesterol mg 72
Sodium mg 675

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 4
Cost: Low

PRESENTATION

Gnocchi with tuna is like, super popular on Italian tables. It's this amazing mix of soft, pillowy dumplings that just melt in your mouth. Plus, there’s the zesty fish and crunchy veggies that really really make it pop. And listen, Italian cooks love how it can be rich and tender in the colder months with a warm four-cheese sauce—seriously good—or light and colorful in the spring and summer. When it's warmer, you throw in whatever’s fresh like zucchini, crispy peppers, or cherry tomatoes. It is the lemon and pepper on the tuna that, honestly, makes the dish sing. Balances the moist gnocchi with a bit of a zing, you know?

This meal is so versatile—seasonal vegetable gnocchi is enjoyed all over Italy. Sometimes it's just with veggies and olive oil, and other times there's a twist, like capers or olives for that Mediterranean vibe. On chilly days, it's all about the ultimate comfort food with a four-cheese sauce. But when it's hot? A tuna gnocchi recipe with summer produce is totally refreshing. People switch up the veggies, depending on what’s in season or just what they have on hand. Makes it one of those easy gnocchi recipes that fits any mood. And you know what? It’s perfect for using up extra market veggies.

Notice how the golden gnocchi soaks up all the juices and flavors. And the veggies? Still a bit crunchy. Gives each bite a nice texture mix. If you're avoiding seafood, no problem—just go for a vegetarian version with extra greens or maybe some basil pesto. Across Italy, these healthy gnocchi dishes remain a hit because they’re filling, super tasty, and work for quick weeknight dinners or big weekend gatherings. That's the thing about these classic vegetable gnocchi variations—no matter what ingredients you use, you always get that comforting, soft bite every time. Pretty much a win.

INGREDIENTS

659

Calories per serving

Ingredients for the gnocchi: Potatoes 2.2 lbs (1 kg); Type 00 flour 2.4 cups (300 g); Eggs 1 - medium; Fine salt to taste

For seasoning: Tuna in oil 5.6 oz (160 g) - with lemon and pepper (drained); Red peppers 9.5 oz (270 g); Green beans 1 ¼ cup (160 g); Peas 0.8 cup (130 g); Arugula 4 cups (80 g); Shallot 1; Basil to taste; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Gnocchi with seasonal vegetables and tuna

To prepare the gnocchi with seasonal vegetables and tuna, first make the potato gnocchi, then place the potatoes in a pot with plenty of cold water 1 and bring it to a boil: cook the potatoes for about 30-40 minutes until you can easily pierce them with a fork. Meanwhile, pour the flour on a work surface and shape it into a well. Once cooked, drain and peel the potatoes while they are still hot, then mash them directly over the flour 2. Add the egg that you have previously beaten with a pinch of salt 3.

and knead everything with your hands 4, just long enough to obtain a soft but compact dough 5. At this point, take small portions of dough and roll them with your fingertips on the lightly floured work surface to form strands about 3/4 inch thick 6. During this operation, cover the remaining dough with a cloth to prevent it from drying out.

Cut each strand into small pieces 7, then drag each piece over a gnocchi board or the tines of a fork to give them the characteristic shape 8. As they are ready, place the potato gnocchi on a tray lined with a lightly floured cloth, spacing them apart 9.

Bring a pot of salted water to a boil, which you will use to cook the gnocchi, and move on to preparing the vegetables: wash the pepper and remove the top 10, eliminate seeds and inner filaments, and cut it first into strips and then into cubes 11. Clean and chop the shallot 12.

Wash and trim the green beans 13, then cut them into small rounds 14. Finally, coarsely chop the arugula, washed and dried 15.

Pour a drizzle of oil into a large pan and briefly sauté the shallot 16, then add the peas 17, the peppers 18,

the green beans 19, the arugula 20, and finally the basil coarsely torn with your hands 21. Cook the vegetables for about 10 minutes over medium heat, adding a ladle of the gnocchi cooking water if necessary.

In the meantime, the water will have come to a boil, lower the heat so it doesn't boil vigorously, then gently pour the gnocchi into the pot. When the gnocchi rise to the surface, scoop them out with a slotted spoon and add them directly to the pan with the vegetables 22. Mix well and sauté everything for a couple of minutes, adding a ladle of cooking water if needed, then add the drained tuna 23 and mix again to combine well. Turn off the heat and serve your gnocchi with seasonal vegetables and tuna piping hot 34!

Storage

Gnocchi with seasonal vegetables and tuna can be stored in the refrigerator for up to 2 days.

Potato gnocchi can be prepared up to a couple of hours in advance by leaving them on the cloth; in this case, the cooking time will be slightly longer because they will have dried out in the air.

Alternatively, you can freeze the raw gnocchi and cook them in boiling salted water directly from frozen, taking care to cook only a few at a time to avoid lowering the water temperature, which would cause the gnocchi to disintegrate.

Tip

To give the dish a creamy touch, you can add a little stracchino at the end! Feel free to use your favorite seasonal vegetables, the important thing is not to overcook them so they remain crunchy.

For the translation of some texts, artificial intelligence tools may have been used.