Ingredients

The following ingredients have 4 Servings
  • 16 ounces potato gnocchi
  • 1 tablespoon olive oil
  • 2 leeks (cleaned, white and light green parts chopped)
  • 1 cup finely chopped mushrooms
  • ¾ cup milk
  • ¼ cup half-and-half
  • ½ teaspoon ground garlic
  • ¼ teaspoon white pepper
  • 7.5 ounces Island Trollers Tuna (undrained*)
  • 2 ounces Parmesan cheese (shaved)
  • 1 tablespoon Fresh thyme leaves

Instruction

  • Preheat oven to 425 ° F. Lightly oil a 13x9 baking dish; set aside. In a large pot cook gnocchi according to package directions; drain.
  • 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.
  • Bake, uncovered, for 12 to 15 minutes or until lightly browned. Sprinkle with Parmesan cheese and thyme leaves. Let stand for 5 minutes.