Prepare the dish in advance and refrigerate until ready to re-heat and serve. If you do this, bake at the above temperatures for 30 minutes.

Ingredients

• 325 gram pottle fresh carbonara sauce
• 1/4 cup cream
• 1/4 cup milk
• 400 gram bag potato gnocchi
• 185 gram can tomato and basil tuna
• 1/4 cup stuffed olives, halved
• 1/2 cup grated cheese

Method

1. Stir the carbonara sauce, milk and cream together in a saucepan until hot. Set aside.
2. Cook the gnocchi in boiling salted water for 5 minutes or until the gnocchi rise to the top of the boiling water. Drain well and toss into the carbonara sauce.
3. Transfer to a small baking dish and scatter over the olives and cheese.
4. Fan grill at 180ºC for 5-7 minutes (200ºC without fan) until the top is golden. Sprinkle over a few chopped favourite herbs like thyme or rosemary to garnish if you have them to hand.