Triple Mushroom Truffle Gnocchi with Garlicky Panko

This triple mushroom truffle gnocchi is the ultimate comfort food for mushroom lovers. Pillowy potato gnocchi is cooked until tender, then tossed in a rich, silky sauce made with sautéed button mushrooms, cream cheese, Parmesan and a hint of truffle zest. The umami flavors are taken to the next level with a swirl of butter and a generous sprinkle of garlicky panko breadcrumbs.

Perfect for a quick weeknight dinner or a special occasion, this dish comes together in just 25 minutes. Serve it with a glass of wine and enjoy a restaurant-worthy meal at home.

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Ingredients

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 g Truffle ZestView ingredient guideLike ingredientDislike ingredient

8.8 ounce GnocchiView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

3 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and quarter mushrooms. Trim and thinly slice scallions, separating whites from greens. Dice tomato.
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the garlic powder (you’ll use the rest later). Cook until just fragrant, 30 seconds. Season with salt and pepper. Turn off heat; transfer to a bowl. Wipe out pan.
3. Add a large drizzle of olive oil to same pan over medium-high heat. Stir in mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Reduce heat to medium.
4. Once mushrooms are browned and tender, add gnocchi to pot of boiling water. Cook until tender, 3-4 minutes. Drain.
5. Stir 1 TBSP butter (2 TBSP for 4 servings), scallion whites and remaining garlic powder into pan with mushrooms. Cook, stirring, until fragrant, 30 seconds. Stir in 1/3 cup water (1/2 cup for 4), stock concentrate, cream cheese and half the Parmesan (save the rest for serving). Cook, stirring, until combined and creamy, 2-3 minutes. Turn off heat. Stir in tomato, another 1 TBSP butter (2 TBSP for 4) and truffle zest to taste. Season with salt and pepper.
6. Stir drained gnocchi into pan with sauce until thoroughly coated, adding water a splash at a time as needed. Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve.

Recipe Tips

FAQ

Can I use a different type of pasta instead of gnocchi?

Yes, you can substitute gnocchi with other pasta like fettuccine or rigatoni. Cook according to package directions and toss with the sauce.

Is this recipe vegetarian?

Yes, this recipe is vegetarian. It uses cream cheese, Parmesan and butter, but no meat. For a vegan version, use plant-based alternatives.

Can I make this dish ahead of time?

The gnocchi is best served immediately after cooking. However, you can prepare the sauce and panko topping in advance and reheat gently before combining with freshly cooked gnocchi.