GNOCCHI WITH MEDITERRANEAN TUNA SAUCE WITH CAPPERS AND OLIVES

Indredients for the gnocchi

Cut the potatoes in large chunks and place them in a pot. Fill the pot with cold water, add salt and bring to a boil over high heat. The potatoes should be cooked within 15-20 minutes once the water has started to boil.

Tip: To makes sure the potatoes are ready, pierce them with a knife. If the centre is hard, continue boiling and check again until soft inside. When ready, remove from water and drain. Set aside in a baking sheet to cool and allow all of the moisture to evaporate. Pass the potatoes through a food mill into a large bowl.

Tip: If you don’t have a food mill you can use a fork. Add the rest of the ingredients and knead until the mixture is slightly thick. Don’t knead the dough past the point where the flour if fully incorporated into the potatoes otherwise the flour’s gluten will make the gnocchi tough.

Trransfer the potato mixture on a lightly floured working surface. Add a little more flour, if necessary, so you can easily roll out the dough. Roll out the dough to a rectangle about ½”/1cm thick. Cut into long strips of dough about ½”/1cm thick then cut strips ½”/1cm pieces with a knife and dust with flour.

Tip: It is very helpful to place the gnocchi on a baking sheet lined with parchment paper before boiling. Thus you can use the parchment paper as a sling to very gently slide the gnocchi directly into the boiling water and cook them all together.

For the boiling

Fille a large pot with water, add salt and bring to a boil. Gently slide the gnocchi into the boiling water and wait until they rise to the surface. Cook for 30 seconds after the gnocchi rise to the surface. Remove with a slotted spoon and drop them into a bowl with ice water to stop the cooking..

Tip: As soon as they are cold, remove them from the ice water. If you don’t want to consume immediately, place them in a container and pout little olive oil to prevent them from sticking together.

Heat a pot over medium to high heat and add the olive oil. Add the onion, garlic and red pepper flakes and sauté for 2 to 3 minutes, until slightly caramelised. Add fresh herbs, smoked tuna and lightly sauté to get the smoky flavour.

Following, add the cappers, olives and pour the grape syrup in. Add honey and tomatoes and lower the heat to medium. Cover the pot with a lid and let the sauce simmer for 20-25 minutes. Whaen ready remove from the heat and let cool. Add the gnocchi in the sauce; gently stir and transfer to a glass bakeware. Cover the surface with grated parmesan and cook au gratin in the oven at 180ºC for 15′. Sprinkle with thyme and serve hot.