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Gnocchi with Mushrooms and Tuna

Makes: 4 servings
Serving size: 1 1/4cup Yield: 5 cups
Prep 15 mins Bake 425° 12 mins to 15 mins Stand 5 mins
Gnocchi with Mushrooms and Tuna
Ingredients
  • 1 16  ounce package  shelf-stable potato gnocchi
  • 4  cups  assorted small and/or sliced fresh mushrooms, such as shiitake or cremini
  • 2  cloves garlic, minced
  • 1  tablespoon  olive oil
  • 1  cup  half-and-half
  • 2 5  ounce cans  solid light tuna packed in oil, drained and broken into chunks
  • 2  ounces  Parmesan cheese, shaved
  •  Fresh basil leaves (optional)
  • 1/4  teaspoon  crushed red pepper
Directions

1. 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.

2. 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.

3. 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 KitchenMake Ahead:
  • 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)
  • Servings Per Recipe 4,
  • cal. (kcal) 521,
  • Fat, total (g) 21,
  • chol. (mg) 45,
  • sat. fat (g) 9,
  • carb. (g) 48,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 0,
  • fiber (g) 4,
  • sugar (g) 2,
  • pro. (g) 35,
  • vit. A (IU) 389,
  • vit. C (mg) 3,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 12,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 920,
  • Potassium (mg) 550,
  • calcium (mg) 273,
  • iron (mg) 2,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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