Baked pest Gnocchi with Tuna

By ccavaletti

Ingredients

• 10 oz baby spinach
• 1 lb fresh or frozen gnocchi
• 2 cans (5 oz each) tuna packed in water, drained and flaked with a fork
• 1/2 c refrigerated pesto (maybe a little more)
• 1/4 loaf ciabatta, roughly torn
• 1/2 c finely grated Parmesan cheese

Details

Servings 4
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

Preheat the oven to 375º. Bring a large pot of salted water to a boil. Stir in the spinach and cook until just wilted, about 30 seconds.

Using a slotted spoon, transfer the spinach to a large colander, pressing out as much liquid as possible. Transfer to a 9 x 13 inch baking dish.

Return the water to a boil. Add the gnocchi and cook according to the package directions; drain and transfer to baking dish. Add the tuna and pesto and stir to combine; season with salt and pepper.

In a food processor, pulse ciabatta to fine crumbs. In a medium bowl, toss the breadcrumbs and cheese. Sprinkle the breadcrumb mixture evenly over the gnocchi and bake until heated through and golden, about 15 minutes.

From Everyday with Rachael Ray, June 2014.