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Creamy Tuna, Vegetable and Gnocchi Bake

  • Author: Hazel
  • Total Time: 55 minutes
  • Yield: 4 servings 1x


Tuna, peppers, sweetcorn, mushrooms and potato gnocchi in a creamy sauce topped with oozy mozzarella and melted cheddar.


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


  1. Spray an oven dish with cooking spray (or oil or butter it). Preheat the oven to 220℃ / fan 200℃ / 425℉.
  2. 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.
  3. Pour over the white wine and simmer until almost all the of liquid is gone, stirring frequently.
  4. Add the tuna, oregano and torn up basil leaves to the pan and cook for a few minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Spoon the gnocchi mixture into the prepared oven dish and scatter over the mozzarella and grated cheddar.
  9. 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


  • Serving Size: Per Serving
  • Calories: 447 kcal (22%)
  • Fat: 18.7g (22%)
  • Saturated Fat: 8.5g (43%)