Truffle Mushroom Gnocchi with Garlic Panko and Parmesan

Treat yourself to a bowl of pure comfort with this truffle mushroom gnocchi. Pillowy mushroom gnocchi are tossed in a velvety sauce made with sautéed button mushrooms, mushroom stock, cream cheese and Parmesan. A touch of truffle seasoning and a swirl of butter elevate the umami flavors to new heights.

Top it all off with crunchy, garlicky panko breadcrumbs for a delightful contrast in texture. This dish comes together in just 30 minutes, making it perfect for a quick yet impressive dinner. Pair it with a glass of your favorite wine and enjoy a restaurant-worthy 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

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

1 unit Mushroom Stock ConcentrateView 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 Mushroom GnocchiView ingredient guideLike ingredientDislike ingredient

8 ounce Button MushroomsView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Add the mushroom gnocchi and cook according to package directions until they float to the top, about 2-3 minutes. Drain and set aside.
2. While the gnocchi cooks, slice the button mushrooms and halve the grape tomatoes. Thinly slice the scallions, separating white and green parts.
3. In a large skillet, heat 1 tablespoon of butter and the cooking oil over medium-high heat. Add the sliced mushrooms and cook until golden brown, about 5-7 minutes. Season with salt and pepper.
4. Reduce heat to medium. Add the white parts of the scallions and cook for 1 minute. Stir in the mushroom stock concentrate, cream cheese and 1/4 cup of water. Whisk until smooth and creamy.
5. Add the cooked gnocchi, grape tomatoes and half the Parmesan cheese to the skillet. Toss to coat evenly. Stir in the remaining 2 tablespoons of butter and the truffle seasoning until melted and well combined.
6. In a small bowl, mix the panko breadcrumbs with the garlic powder and the remaining Parmesan cheese. Sprinkle the panko mixture over the gnocchi and top with the green scallion slices. Serve immediately.

Recipe Tips

FAQ

Can I make this dish vegetarian?

Yes, this recipe is already vegetarian. Just ensure the Parmesan cheese is made with vegetarian rennet if that’s a concern.

Can I use a different type of mushroom?

Absolutely! Cremini, shiitake or a mix of wild mushrooms would be delicious. 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 broth to refresh the sauce.