Creamy Mushroom and Tuna Gnocchi

Ingredients

• 3 tablespoons extra virgin olive oil
• ¼ cup chopped shallot or red onion
• 6 ounces mixed wild mushrooms (such as oyster, cremini, shiitake), sliced
• 3 ounces white button mushrooms, sliced
• ½ teaspoon salt
• 1 teaspoon minced garlic
• 1 teaspoon chopped fresh thyme
• 1 cup heavy cream
• 1-pound potato gnocchi
• 2 (5-ounce) cans Genova Yellowfin Tuna in Olive Oil, drained
• ½ cup grated Parmesan cheese, plus additional for serving
• ¼ cup chopped fresh parsley

Directions

1. Heat the oil in a large sauté pan over medium heat. Add the shallot and cook 3-5 minutes, until softened. Stir in the mushrooms and salt. Cook about 8 minutes, stirring occasionally, or until the mushrooms are tender.
2. Add the garlic, thyme and heavy cream and bring to a boil. Immediately lower the heat and simmer 3-5 minutes until the sauce is thickened.
3. Meanwhile, cook the gnocchi according to package directions and drain.
4. Remove the mushroom sauce from the heat and stir the Genova Yellowfin Tuna, cheese and parsley. Portion the gnocchi into serving bowls and top with the sauce and additional cheese.