Description
Tuna, peppers, sweetcorn, mushrooms and potato gnocchi in a creamy sauce with oozy mozzarella and melted cheddar.
Ingredients
Units
Scale
- 300 g potato gnocchi
- 150 g sweetcorn
- 200 g mushrooms, sliced
- 1 red onion, diced
- 1 red pepper, cut into small chunks
- 2 cloves of garlic, minced/crushed
- 4 basil leaves
- 2 cans of tuna, drained
- 300 ml vegetable stock (1 stock cube per 300ml boiling water)
- 2 tablespoons cream cheese
- 40 g cheddar, grated
- Salt and pepper
- 125 g mozzarella, cut into small chunks
- 1/2 teaspoon oregano
- 50 ml white wine (I used alcohol free)
- Olive oil
Instructions
- Spray an oven dish with cooking spray (or oil or butter it). Preheat the oven to 220℃ / fan 200℃ / 425℉.
- Heat a tablespoon of olive oil over a medium heat. Add the onion and sweetcorn and fry until the onion is soft. Add the garlic, pepper and mushrooms and cook gently until cooked through.
- Pour over the white wine and simmer until almost all the of liquid is gone, stirring frequently.
- Add the tuna, oregano and torn up basil leaves to the pan and cook for a few minutes.
- Carefully drop the gnocchi into a pan of lightly salted boiling water and cook for 3-4 minutes until they start to float up to the surface. Drain thoroughly.
- Add the stock to the tuna and vegetables and mix well. Increase the heat to bring it up to a gentle simmer and simmer until the liquid is reduced right down.
- Add the gnocchi, cream cheese and a good pinch or grind of black pepper and stir until the cream cheese is melted to make a creamy sauce.
- Spoon the gnocchi mixture into the prepared oven dish and scatter over the mozzarella and grated cheddar.
- Bake for 20 minutes until the cheese has melted and is turning golden. Allow to sit for at least 10 minutes before serving.
- Prep Time: 25 minutes
- Cook Time: 30 minutes