Thursday, March 24, 2011

Gnocchi with tuna, garlic, lemon, capers & olives

This was another quick and tasty dinner.  Instead of gnocchi, you can also use pasta. The whole dish had a nice lemony taste.

1 pound dried (spinach) gnocchi
2 tbsp olive oil
2 tbsp butter
3 large garlic cloves, thinly sliced
7 oz canned tuna, drained and broken into chunks
3 tbsp lemon juice
1 tbsp capers, drained
12-16 black olives, pitted and sliced
2 tbsp fresh parsley

Heat the oil and butter in a skillet. Add the garlic and cook for a few seconds, until just beginning to color. Reduce heat to low. Add remaining ingredients and stir gently until heated through. In the meantime, cook the gnocchi according to instructions. Serve with the tuna mixture.

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