Mushroom Truffle Gnocchi with Garlic Panko

Treat yourself to a luxurious, umami-packed pasta dish that comes together in just 20 minutes. Pillowy potato gnocchi are cooked until tender, then tossed in a silky sauce made with sautéed button mushrooms, garlic, mushroom stock, cream cheese and Parmesan. A swirl of butter and a dusting of truffle zest elevate the flavors to new heights.

For the perfect finishing touch, we add a crunchy, garlicky panko topping that contrasts beautifully with the creamy gnocchi. Garnish with fresh scallions and tomato, pour yourself a glass of wine and toast to a restaurant-worthy dinner at home.

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView 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

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook gnocchi according to package directions until tender. Drain and set aside.
2. While gnocchi cooks, thinly slice the button mushrooms. Dice the tomato. Thinly slice the scallions, separating white and green parts.
3. In a small bowl, combine panko breadcrumbs, half the garlic powder and a drizzle of olive oil. Toast in a dry skillet over medium heat until golden and crispy. Set aside.
4. In a large skillet, heat 1 teaspoon cooking oil over medium-high. Add mushrooms and cook until browned and tender, about 4-5 minutes. Season with salt and pepper.
5. Reduce heat to medium. Add cream cheese, mushroom stock concentrate, remaining garlic powder and 2 tablespoons butter. Stir until melted and smooth. Add cooked gnocchi, Parmesan and truffle seasoning. Toss to coat evenly.
6. Stir in the white parts of scallions and diced tomato. Cook for 1 minute. Add remaining 1 tablespoon butter and swirl to combine.
7. Serve gnocchi in bowls, topped with crispy garlic panko, green scallion tops and an extra sprinkle of truffle seasoning if desired.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini or shiitake mushrooms work well in place of button mushrooms.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet with a splash of water or milk.

Is this dish vegetarian?

Yes, this recipe is vegetarian. It contains dairy but no meat.