Baked gnocchi with tuna and feta
1 medium, finely chopped
2 clove(s), crushed
1 medium, halved, thinly sliced
Canned diced tomatoes
Black olives, drained
40 g, pitted, sliced
Canned tuna in springwater, drained
130 g, (185g can), flaked
Dried potato gnocchi
Reduced fat feta cheese
75 g, crumbled
2 medium, chopped
250 g, halved
1 x 3 second spray(s)
- Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof dish with oil.
- 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.
- 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.
- 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.