Truffle Mushroom Gnocchi with Garlic Panko Crunch

Treat yourself to a bowl of pure comfort with this truffle mushroom gnocchi. Pillowy potato gnocchi are tossed in a silky, savory sauce made with sautéed button mushrooms, cream cheese and Parmesan, then finished with a swirl of butter and a dusting of truffle zest. The rich, umami flavors are perfectly balanced by a crunchy, garlicky panko topping.

This dish comes together in just 30 minutes, making it ideal for a weeknight indulgence or a special dinner. Serve with a glass of wine and enjoy a restaurant-quality 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

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a medium pot of salted water to a boil. Wash and dry all produce. Trim and quarter the mushrooms. Trim and thinly slice the scallions, separating the white parts from the green tops. Dice the tomato.
2. Melt 1 tablespoon butter (2 for 4 servings) in a large pan over medium-high heat. Add the panko and cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the garlic powder (reserve the rest) and cook until fragrant, about 30 seconds. Season with salt and pepper. Transfer to a small bowl and wipe out the pan.
3. Heat a drizzle of olive oil in the same pan over medium-high heat. Add the mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Reduce heat to medium.
4. Once the mushrooms are browned, add the gnocchi to the boiling water. Cook until tender, 3-4 minutes. Drain.
5. Stir 1 tablespoon butter (2 for 4 servings), the scallion whites and the remaining garlic powder into the pan with the mushrooms. Cook, stirring, until fragrant, about 30 seconds. Add 1/3 cup water (1/2 cup for 4), the mushroom stock concentrate, cream cheese and half the Parmesan (reserve the rest for serving). Cook, stirring, until the sauce is combined and creamy, 2-3 minutes. Turn off the heat. Stir in the diced tomato, another 1 tablespoon butter (2 for 4) and truffle zest to taste. Season with salt and pepper.
6. Add the drained gnocchi to the pan and toss until thoroughly coated, adding a splash of water if needed to loosen the sauce. Divide the gnocchi between bowls, top with the scallion greens and remaining Parmesan. Sprinkle with the garlicky panko and serve.

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.

Can I make this dish gluten-free?

Use gluten-free gnocchi and gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk.