Gnocchi with Mushrooms and Tuna

Servings 4
Author Debi


  • 1 16 ounce package prepared potato gnocchi
  • 1 tablespoon olive oil
  • 2 leeks cleaned, white and light green parts chopped
  • 1 cup finely chopped mushrooms
  • ¾ cup 2 % reduced fat milk
  • ¼ cup half-and-half
  • ½ teaspoon ground garlic
  • ¼ teaspoon white pepper
  • 1 7.5 ounce can Island Trollers Tuna, undrained*
  • 2 ounces Parmesan cheese shaved
  • 1 tablespoon Fresh thyme leaves


  1. Preheat oven to 425 ° F. Lightly oil a 13x9 baking dish; set aside. In a large pot cook gnocchi according to package directions; drain.
  2. Meanwhile, heat the oil in a large skillet over medium high heat. Once oil is hot and shimmering, cook leeks until they begin to brown, about 5 minutes. Turn heat down to medium, and add mushrooms, garlic, and pepper, cooking until mushrooms release their liquid and begin to brown, about 5 minutes. Stir in milk and half-and-half. Simmer, uncovered, for about 5, minutes or until liquid begins to thicken. Fold in gnocchi, tuna, and any liquid from the tuna. Transfer to the prepared dish.
  3. Bake, uncovered, for 12 to 15 minutes or until lightly browned. Sprinkle with Parmesan cheese and thyme leaves. Let stand for 5 minutes.

Recipe Notes

*If you’re making this recipe with Island Trollers Albacore Tuna, you don’t want to drain off those tasty juices from the can; they're the juices from the fish itself, not just plain ol’ water or oil. Those juices are loaded with Omega 3s. So, it might feel a little weird not to drain the tuna, but don’t do it.

Adapted from Better Homes and Gardens