Gnocchi with Mushrooms and Tuna
16 ounce package shelf-stable potato gnocchi
cups assorted small and/or sliced fresh mushrooms, such as shiitake or cremini
cloves garlic, minced
tablespoon olive oil
5 ounce cans solid light tuna packed in oil, drained and broken into chunks
ounces Parmesan cheese, shaved
Fresh basil leaves (optional)
teaspoon crushed red pepper
- Preheat oven to 425 degrees F. Lightly grease a 1-1/2-quart au gratin baking dish; set aside. In a large pot cook gnocchi in lightly salted water according to package directions; drain.
- Meanwhile, in a large skillet cook mushrooms and garlic in hot oil over medium heat until tender. Stir in half-and-half. Simmer, uncovered, for 5 to 7 minutes or until liquid begins to thicken. Fold in gnocchi and tuna. Transfer to the prepared dish.
- Bake, uncovered, for 12 to 15 minutes or until lightly browned. Sprinkle with Parmesan cheese. Let stand for 5 minutes. Top with basil leaves, if desired, and crushed red pepper.
From the Test Kitchen
Prepare casserole through Step 3. Cover and chill for up to 48 hours. Bake, covered, for 25 minutes. Uncover; bake for 10 to 12 minutes more or until lightly browned and heated through.
Nutrition Facts(Gnocchi with Mushrooms and Tuna)
- Per serving:
- 521 kcal cal.,
- 21 g fat
- (9 g sat. fat,
- 3 g polyunsaturated fat,
- 8 g monounsatured fat),
- 45 mg chol.,
- 920 mg sodium,
- 48 g carb.,
- 4 g fiber,
- 2 g sugar,
- 35 g pro.
- Percent Daily Values are based on a 2,000 calorie diet