First, prepare the potato gnocchi if you’re not using store-bought. For this recipe, I used about 1.1 lbs (500 grams) of gnocchi for 2 people, which is a generous amount. Adjust based on your needs. To make the gnocchi, boil the potatoes in salted water until tender—you’ll know they’re ready when you can easily pierce them with a fork. Let them cool, peel them, and pass them through a potato ricer.

Place the potatoes on a work surface, add the egg and flour, and knead until you have a smooth dough.

Roll the dough into ropes and cut into pieces about 3/4 inch (2 cm) long. Roll each piece over a floured, inverted grater or the tines of a fork to create the classic gnocchi ridges.

Now, make the sauce. In a skillet, heat the olive oil and garlic until fragrant. Wash and halve the cherry tomatoes, add them to the skillet, and cook until they soften slightly. Add the tuna steak, cut into cubes, and sauté for a few seconds. Deglaze with a couple of tablespoons of brandy and sprinkle with red pepper flakes if desired.

Boil the gnocchi in plenty of salted water. As soon as they float to the surface, remove them with a slotted spoon and add them to the skillet. Toss for a few seconds to combine flavors, then serve. This is a truly inviting main dish.