Truffle Mushroom Gnocchi with Cream Cheese Sauce and Garlic Panko

Treat yourself to a bowl of pure comfort with this truffle mushroom gnocchi. Pillowy potato gnocchi are cooked until tender, then tossed in a luscious sauce made from sautéed button mushrooms, cream cheese, Parmesan and a hint of truffle. Every bite is rich, earthy and utterly satisfying.

A swirl of butter and a dusting of truffle seasoning elevate the umami flavors, while a crunchy garlic panko garnish adds the perfect textural contrast. This dish comes together in just 20 minutes, making it ideal for a quick yet impressive weeknight dinner. Pair it with a glass of wine and enjoy a restaurant-quality meal 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

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 the gnocchi and cook according to package directions until they float and are tender. Drain and set aside.
2. While the gnocchi cook, thinly slice the button mushrooms. Trim and slice the scallions, separating white and green parts. Dice the tomato.
3. In a large skillet, heat 1 tablespoon butter and the olive oil over medium-high heat. Add the mushrooms and cook until golden and browned, about 4-5 minutes. Stir in the white parts of the scallions and cook for 1 minute.
4. Reduce heat to medium. Add the cream cheese, mushroom stock concentrate, garlic powder and 1/4 cup water. Stir until the cream cheese is melted and the sauce is smooth. Fold in the cooked gnocchi and diced tomato. Cook for 1-2 minutes until heated through.
5. In a small skillet, melt the remaining 2 tablespoons butter over medium heat. Add the panko breadcrumbs and cook, stirring, until golden and crisp, about 2-3 minutes. Stir in the green scallion parts and remove from heat.
6. Divide the gnocchi among plates. Sprinkle with Parmesan cheese, truffle seasoning and the garlic panko topping. Serve immediately.

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.

Can I substitute the cream cheese?

You can use mascarpone or a dairy-free cream cheese alternative for a similar creamy texture.

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.