Baked Pesto Gnocchi with Tuna

baked pesto gnocchi with tuna
  • Cook Time
  • Prep Time
  • 4Servings


  • 10 ounces baby spinach
  • 1 pound fresh or frozen gnocchi
  • 2 5 ounce cans tuna packed in water, drained and flaked with a fork
  • 1/2 cup refrigerated pesto
  • 1/4 loaf ciabatta, roughly torn
  • 1/2 cup finely grated Parmesan


Preheat the oven to 375 degrees . 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 package directions; drain and transfer to the baking dish. Add the tuna and pesto and stir to combine; season with salt and pepper.

In a food processor, pulse the 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