Your privacy settings

We and our 18 partners store and/or access information on a device, such as unique IDs in cookies to process personal data. You may accept or manage your choices by selecting accept or reject all, or at any time in the privacy policy page. These choices will be signalled to our partners and will not affect browsing data. Your choices will change how we tailor your shopping experience on our website.

To modify your consent choices, you can do so by clicking on Cookie settings in the footer.

We and our partners process data to

Use precise geolocation data. Actively scan device characteristics for identification. Store and/or access information on a device. Personalised advertising and content, advertising and content measurement, audience research and services development.

Sign inRegister

Creamy tomato, tuna and spinach gnocchi bake recipe

Creamy tomato, tuna and spinach gnocchi bake

Created by The Tesco Recipes team

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

Ready to shop?

Shop ingredients

Each serving contains

Energy
2185kJ 519.0kcal
26%
Fat
14g
low19%
Saturates
5g
low24%
Salt
2.0g
high34%
Sugars
9g
low10%

of the Reference intake

Carbohydrate 73.8gProtein 22.5gFibre 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.

    • 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.