[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Premium 12 month plans only. Offer ends 18/06/24. See terms.
Photo of Baked gnocchi with tuna and feta by WW

Baked gnocchi with tuna and feta

Total Time
55 min
10 min
45 min
Bring the taste of Italy to your table by teaming tuna, feta and gnocchi with a Mediterranean-style sauce.


Olive oil

2 tsp

Brown onion

1 medium, finely chopped


2 clove(s), crushed


1 medium, halved, thinly sliced

Canned diced tomatoes

400 g

Black olives, drained

40 g, pitted, sliced

Tuna, canned in springwater, drained

130 g, (185g can), flaked

Dried potato gnocchi

500 g

Reduced fat feta cheese

75 g, crumbled

Lebanese cucumber

2 medium, chopped

Cherry tomatoes

250 g, halved


75 g

Balsamic vinegar

1 tbs

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil.
  2. Heat the oil in a large non-stick frying pan over medium heat. Add the onion and cook, stirring, for 3–5 minutes or until softened. Add the garlic and cook, stirring, for 1 minute. Add the zucchini and cook, stirring, for 2–3 minutes. Stir in the tomatoes and olives and bring to the boil. Reduce heat to low and simmer for 6–7 minutes or until vegetables are tender. Add tuna and season with salt and freshly ground black pepper.
  3. Meanwhile, cook the gnocchi in a large saucepan of boiling salted water, following packet instructions, or until gnocchi float to the surface. Drain. Return gnocchi to pan. Add the tuna mixture to the gnocchi and toss gently to combine. Place the gnocchi mixture in the prepared dish and sprinkle with the crumbled feta. Bake for 20–25 minutes or until golden.
  4. Meanwhile, place the cucumber, cherry tomatoes and rocket in a serving bowl. Drizzle with the vinegar and toss to combine. Serve gnocchi with the salad.