Truffle Mushroom Gnocchi with Garlic Panko Crumb

Treat yourself to a luxurious yet quick dinner with this truffle mushroom gnocchi. Pillowy potato gnocchi are tossed in a silky, savory sauce made with sautéed button mushrooms, garlic, mushroom stock, cream cheese and Parmesan. A swirl of butter and a dusting of truffle seasoning elevate the umami flavors to new heights.

Top it all off with a crunchy, garlicky panko breadcrumb garnish for texture contrast. This dish comes together in just 20 minutes, making it perfect for a weeknight indulgence. Pair with a glass of wine and enjoy a restaurant-worthy meal at home.

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Ingredients

2 g Truffle SeasoningView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan 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

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive 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. Add gnocchi and cook until they float, about 2-3 minutes. Drain and set aside.
2. While gnocchi cooks, thinly slice the button mushrooms. Finely chop the scallions, separating white and green parts. Dice the tomato.
3. In a large skillet, heat 1 teaspoon cooking oil over medium-high heat. Add the panko breadcrumbs and cook, stirring, until golden, about 2 minutes. Transfer to a small bowl and wipe the skillet clean.
4. In the same skillet, heat 2 teaspoons olive oil over medium heat. Add the sliced mushrooms and cook until browned, about 4-5 minutes. Season with salt and pepper.
5. Reduce heat to low. Add the white parts of scallions, garlic powder and mushroom stock concentrate. Stir for 30 seconds.
6. Add cream cheese and 2 tablespoons butter, stirring until melted and smooth. Stir in the Parmesan cheese until incorporated.
7. Add the cooked gnocchi and diced tomato to the skillet. Toss gently to coat in the sauce. Cook for 1-2 minutes until heated through.
8. Remove from heat. Sprinkle with truffle seasoning and the remaining 1 tablespoon butter, cut into small pieces, stirring until melted.
9. Serve the gnocchi in bowls, topped with the toasted panko and green scallion parts.

Recipe Tips

FAQ

Can I use a different type of mushroom?

Yes, cremini, shiitake or oyster mushrooms work well in this recipe. Just adjust cooking time as needed.

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.

Can I make this gluten-free?

Yes, use gluten-free gnocchi and panko breadcrumbs. Check all other ingredients for gluten-free certification.