TOMATO & TONNATO GNOCCHI

You may never have heard of Tonnato - the Northern Italian sauce made with tuna, anchovies and capers. Think briny, tangy aioli. Traditionally, it's served cold over thinly sliced veal in a dish known as vitello tonnato. Here we have created an egg-free version - Tomato and Tonnato Gnocchi - using Spinach Gnocchi and heritage tomatoes for a rich summery salad perfect for the warmer weather.

I was inspired by @alexandradudley who topped tonnato with stunning Isle of White Tomatoes recently. The addition of Sunny & Luna gnocchi provides nutritious carb to balance the plate (it's also 1 of your 5 a day, which is another win).

You can keep this sauce in the fridge and put it on anything - meat, salads, roasted veggies… the list goes on. This one is an egg-free version, which is just as silky smooth as the traditional.

INGREDIENTS

Great quality tuna (we used @conservasortiz)

A few Anchovies

1 tbsp capers

1 large garlic clove

Juice of half a lemon

A good amount of Extra Virgin Olive Oil (use a really excellent one like @citizensofsoil)

Salt & Pepper

Sunny & Luna Gnocchi

Juicy tomatoes (I’ve used @iowtomatoes)

Chives to top

INSTRUCTIONS

Start by putting the tuna, anchovies, capers, lemon juice, garlic and a small glug of oil into a food processor and whizz it up until it’s a paste.

Then slowly add in more oil until the sauce reaches a nice silky consistency. It should feel like an aioli and drizzle off the spoon.

Season well and adjust the oil/lemon accordingly to taste. You can also loosen with a little water if needed (shake it up in your food processor to get the last dregs of the sauce too).

Transfer onto a plate and top with whatever you like - here we’ve used Sunny & Luna Spinach Gnocchi and some beautiful heritage tomatoes from my local green grocer.