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Creamy tomato, tuna and spinach gnocchi bake recipe

Creamy tomato, tuna and spinach gnocchi bake recipe

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Enjoy this delicious creamy tomato, tuna and spinach gnocchi pasta bake that both your tastebuds and wallet will love. See method

  • Serves 4
  • Takes 35 mins
  • 519 calories / serving
  • Freezable

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped​
  • 2 garlic cloves, crushed
  • 2 tbsp tomato purée​
  • 400g tin chopped tomatoes
  • 500g pack gnocchi​
  • 100g feta, crumbled
  • 145g tin tuna in brine, drained
  • 200g baby spinach, chopped
  • ⅓ crusty bloomer, cut or torn into small pieces
  • 20g Grana Padano, grated
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2185kj
    519kcal     26%

  • Fat

    14g 19%

  • Saturates

    5g 24%

  • Sugars

    9g 10%

  • Salt

    2g 34%

of the reference intake
Carbohydrate 73.8g Protein 22.5g Fibre 5.5g

Method

  1. Preheat the oven to gas 7, 220°C, fan 200°C. Heat 1 tbsp olive oil in a shallow, flameproof casserole dish and fry the onion over a medium heat for 8 mins. Stir in the garlic, fry for 30 secs, then add the tomato purée, chopped tomatoes and 200ml water. Bubble for 10 mins or until thickened and reduced.
  2. Meanwhile, cook the gnocchi to the pack instructions. Drain, reserving 100ml cooking water.
  3. Fold the feta, tuna, spinach, gnocchi and most of the reserved cooking water through the tomato sauce; season with black pepper. Add more cooking water to loosen if needed: the gnocchi will absorb some while baking. Scatter the bread over the dish followed by the cheese. Drizzle over 1 tbsp olive oil, then bake for 15-20 mins until crispy, golden and bubbling.

See more Pasta bake recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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