Mushroom Truffle Gnocchi with Garlic Panko Crunch

Treat yourself to a bowl of pure comfort with this mushroom truffle gnocchi. Pillowy potato gnocchi are tossed in a silky sauce made with sautéed button mushrooms, cream cheese, Parmesan and a hint of truffle seasoning. The umami flavors are elevated with a swirl of butter and a finishing touch of truffle zest.

A crunchy garlicky panko topping adds the perfect contrast in texture, making every bite irresistible. This dish comes together quickly, making it ideal for a weeknight indulgence or a special dinner at home. Pair it with a glass of wine and enjoy a restaurant-quality meal without the fuss.

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit GnocchiView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add gnocchi and cook according to package directions until tender. Drain and set aside.
2. While gnocchi cooks, slice the button mushrooms. Thinly slice the scallions, separating white and green parts. Dice the tomato.
3. In a large skillet, heat 1 tablespoon butter and 2 teaspoons olive oil over medium-high heat. Add mushrooms and cook until golden and browned, about 5 minutes.
4. Reduce heat to medium. Add the white parts of scallions and cook for 1 minute. Stir in garlic powder, mushroom stock concentrate, cream cheese and ¼ cup water. Whisk until cream cheese is melted and sauce is smooth.
5. Add the cooked gnocchi, remaining 2 tablespoons butter, Parmesan cheese and truffle seasoning. Toss gently until gnocchi is coated and sauce is creamy. Season with salt and pepper to taste.
6. In a small dry skillet, toast panko breadcrumbs over medium heat, stirring frequently, until golden and crisp. Remove from heat and stir in a pinch of garlic powder and salt if desired.
7. Serve gnocchi topped with toasted panko, diced tomato and green scallion parts.

Recipe Tips

FAQ

Can I use frozen gnocchi?

Yes, frozen gnocchi works well. Cook according to package directions, usually a few minutes longer than fresh.

What can I substitute for truffle seasoning?

You can omit it or use a drizzle of truffle oil for a similar flavor. Start with a small amount and adjust to taste.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or milk.