Truffle Mushroom Gnocchi with Garlicky Panko

Treat yourself to a restaurant-worthy dinner at home with this indulgent gnocchi dish. Pillowy potato gnocchi are tossed in a silky sauce made from sautéed mushrooms, mushroom stock, cream cheese and Parmesan. A swirl of butter and a dusting of truffle seasoning elevate the rich umami flavors to new heights.

To finish, a crunchy, garlicky panko topping adds the perfect contrast in texture. Serve with a glass of wine and enjoy a comforting, elegant meal that comes together in minutes.

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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 Mushroom GnocchiView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Bring a large pot of salted water to a boil. Cook the mushroom gnocchi according to package directions until they float, about 2-3 minutes. Drain and set aside.
2. While the gnocchi cooks, slice the button mushrooms. Thinly slice the scallions, separating white and green parts. Dice the tomato.
3. In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Add the sliced mushrooms and cook until golden and browned, about 4-5 minutes. Season with salt and pepper.
4. Reduce heat to medium. Add the cream cheese, mushroom stock concentrate and 2 tablespoons of butter to the skillet. Stir until the cream cheese melts and a smooth sauce forms. Add the cooked gnocchi and toss to coat.
5. In a small microwave-safe bowl, melt the remaining 1 tablespoon of butter. Stir in the panko breadcrumbs, garlic powder and a pinch of salt. Microwave for 30 seconds, then stir. Continue in 15-second intervals until golden and crispy.
6. Plate the gnocchi, sprinkle with Parmesan cheese, truffle seasoning and the garlicky panko. Garnish with scallion greens and diced tomato. Serve immediately.

Recipe Tips

FAQ

Can I use regular gnocchi instead of mushroom gnocchi?

Yes, plain potato gnocchi works perfectly. The mushroom flavor comes from the sauce and truffle seasoning.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water or milk to refresh the sauce.

Can I make this dish vegan?

You can substitute the butter with vegan butter, cream cheese with a plant-based version and use nutritional yeast instead of Parmesan.