Gnocchi with Mushrooms and Tuna
1 16-oz package shelf-stable potato gnocchi
4 c assorted mushrooms, small or chopped, such as shitake or cremini
2 cloves garlic, minced
1 Tbsp olive oil
1 c half and half
2 5-oz cans solid light tuna packed, drained an broken into chunks
1/4 c shaved or grated Parmesan cheese
fresh basil leaves, optional
1/4 tsp crushed red pepper
1. Preheat oven to 425 degrees. Lightly grease 1 1/2 qt au gratin dish; set aside.
2. In a large pot cook gnocchi in lightly salted water according to package directions; drain.
3. Meanwhile, heat olive oil in large skillet over medium heat and cook mushrooms and garlic until tender. Stir in half-and-half. Simmer, uncovered, for 5 to 7 min, or until liquid begins to thicken. fold in gnocchi and tuna. Transfer to prepared dish.
4. Bake, uncovered, for 12 to 15 minutes or until lightly browned. Sprinkle with Parmesan cheese. Let stand 5 minutes. Sprinkle with basil leaves, if desired, and crushed red pepper.
Early Eats: Prepare the casserole through step 3. Cover and chill up to 48 hours. Bake, covered, for 25 minutes. Uncover; bake 10 to 12 minutes more or until lightly brown and heated through.
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