There is something mighty comforting about a supper you can stir together from the pantry and slide straight into the oven, especially on a busy weeknight when nobody wants a sink full of dishes. This 5-ingredient oven baked tuna and gnocchi is the kind of practical meal that feels right at home in a Midwestern kitchen: simple canned tuna, tender potato gnocchi, and a few shelf-stable helpers turning into a bubbling, hearty casserole with hardly any fuss at all.
Serve this cozy bake with a crisp green salad, simple steamed green beans, or buttered peas if you want a little color on the plate. A slice of toasted garlic bread or a piece of warm crusty bread is also welcome for scooping up the creamy sauce, and if you like a little brightness, a squeeze of lemon over the top just before serving wakes everything up nicely.
5-Ingredient Oven Baked Tuna and Gnocchi
Servings: 4
Ingredients
1 pound uncooked potato gnocchi
2 cans tuna in water or oil, undrained (5 ounces each)
1 can condensed cream of mushroom soup (10 1/2 ounces)
1 cup marinara sauce
1 1/2 cups shredded mozzarella cheese
Directions
1. Preheat the oven to 400°F and lightly grease a 9x13-inch oven-safe glass baking dish.
2. Add the uncooked gnocchi to the baking dish, then spoon the undrained tuna over the top.
3. Add the condensed soup and marinara sauce, then stir everything together right in the dish until the gnocchi are evenly coated. Spread the mixture into an even layer.
4. Sprinkle the shredded mozzarella evenly over the top.
5. Cover the dish loosely with foil and bake for 25 minutes. Uncover and bake 10 to 15 minutes more, until the gnocchi are tender, the casserole is bubbling, and the cheese is melted and lightly golden. Let rest 5 minutes before serving.
Variations & Tips
For a brighter finish: Stir in a little lemon zest or squeeze fresh lemon juice over each serving. Tuna and creamy sauce always perk up with a bit of acidity, and it keeps the whole dish from feeling too heavy.
Add a vegetable: If you have them on hand, a handful of frozen peas or some drained canned mushrooms can be stirred in with the sauce. It is an easy way to stretch the casserole and round out supper without changing the spirit of the recipe.
Choose your tuna wisely: Tuna packed in oil will give you a richer result, while tuna packed in water keeps things a little lighter. Since the liquid goes into the baking dish too, either kind helps moisten the gnocchi as they bake.
Watch the bake time: Different brands of shelf-stable gnocchi can soften at slightly different rates. Check for tenderness before pulling the dish from the oven, and if it looks dry, a small splash of water can be stirred in before the final few minutes of baking.