Fennel pesto gnocchi with tuna recipe

(85 ratings)

It's tuna, but not as you know it…

Cooking Time5 mins preparation plus 15 mins cooking

This Italian-inspired dish is ready in 20 minutes - perfect for a light, spring lunch


  • 2 tbsp olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 1 x 200g tin of tuna steaks in brine, drained and broken into chunks
  • 50g tin anchovy fillets in olive oil, drained and coarsely chopped (optional)
  • 2 red chillies, deseeded and coarsely chopped
  • 2 x 400g packs gnocchi
  • 4 tbsp fennel pesto
  • 100g (4oz) black olives, pitted
  • 1 x 200g (7oz) fine green beans, trimmed




  1. First heat the oil in a pan, add the onion, garlic, anchovies and chillies and cook gently for 4-5 mins, or until the onions are golden.
  2. Now add the tuna and cook for 3-4 mins until warmed through.
  3. Meanwhile, cook the gnocchi and green beans in a large pan of boiling, salted water for 2-3 minutes, or until they rise to the surface.
  4. Drain the gnocchi and green beans and return to the pan, adding the fennel pesto and finish by stirring in the tuna mix with olives. Serve immediately.

Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for mums. Established in 2007, our 15-year-strong archive of content includes more than 18,000 articles, 1,500 how-to videos, and 7,000 recipes.