Sort ingredients
rocketmaam
QR Code
Listen
Pdf
Heat oven to 190°C. Drain the tuna and set aside.
Toss the gnocchi in half of the oil and season with salt and pepper. Pop into the oven and cook for 5-10 mins, until golden.
Get half of the cherry tomatoes into a blender and blitz until smooth, or use a stick blender.
Finely slice the garlic and chilli (deseed it if you like it less spicy!). Heat the rest of the oil in a large pan over a medium heat and add the garlic and chilli, cooking out for 2 mins. Add the tomato purée and cook for another 1-2 mins before adding the blitzed cherry tomatoes, and the remaining un-blitzed cherry tomatoes, olives, capers and water (use it to swill out the blender and tin before adding in). Season with salt and pepper and bring to a simmer for about 15 mins.
Gently mix the tuna through the sauce along with torn basil.
Pour the sauce over the gnocchi then tear over the mozzarella and grate over the parmesan. Slide back into the oven for 15-20 mins until bubbling and golden.