Ingredients:

• 2 cans (4.5 oz. each) Portofino Solid Yellowfin Tuna in Extra Virgin Olive Oil
• 2 tsp. extra virgin olive oil
• ½ sweet onion (~1 cup), diced
• 8 oz. sliced white button mushrooms
• 1 cup ricotta cheese
• 2 Tbsp. heavy cream
• 1 jar (6 oz.) marinated artichoke hearts, drained
• ½ cup shredded Italian cheese blend
• 1 bag (6 oz.) fresh baby spinach
• 1 package (16 oz.) plain potato gnocchi

Directions:

1. Preheat oven to 350 degrees Fahrenheit.
2. Heat oil in a medium sauté pan. Add onions and mushrooms and cook until moisture from mushrooms has evaporated.
3. Meanwhile, in a large pot of boiling water, cook gnocchi according to package directions.
4. When the gnocchi is cooked, drain it and place it in a large bowl. Mix in the onions and mushrooms and toss in the spinach and continue tossing to wilt the spinach.
5. Add ricotta cheese, cream, artichokes and tuna and combine well.
6. Place in a 3 qt. casserole dish, top with shredded cheese and bake for 15 minutes, or until heated through.

Tip: Recipe can be easily doubled to feed a large crowd.