---
title: Triple Mushroom Truffle Gnocchi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/triple-mushroom-truffle-gnocchi-60b7893b9167fc185e3608e2
servings: 2
prep time: 10 minutes
cook time: 10 minutes
time required: 20 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
tags:
  - Veggie
  - No Oven
  - Calorie Smart
rating: 4.5
rating_count: 2879
source_chef: Michelle Doll Olson
review_highlights:
  - theme: Flavor
    text: Rich, savory mushroom and truffle flavors make for a satisfying dish
  - theme: Ease of prep
    text: Quick and simple to make, ideal for beginners or busy weeknights
image: "https://images.recipes.furrysalamander.com/Mushroom%20Recipes/Button%20Mushrooms/triple-mushroom-truffle-gnocchi.avif"
---
Wash and dry all produce.
Bring a medium pot of salted water to a boil.
Trim and quarter @button mushrooms{8%oz}. Trim and thinly slice @scallions{2%pieces}, separating whites from greens. Dice @roma tomato{1%piece}.

Melt 1%tbsp @butter{3%tbsp} in a #large pan{} over medium-high heat. Add @panko breadcrumbs{½%cup}; cook, stirring, until golden and toasted ~{3%minutes}.
Stir in half the @garlic powder{2%tsp}. Cook until just fragrant ~{30%seconds}. Season with salt and pepper.
Turn off heat; transfer to a #small bowl{}. Wipe out pan.

Heat a large drizzle of @olive oil{1%tbsp} in same pan over medium-high heat. Add button mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender ~{7%minutes}.
Reduce heat to medium.

Once mushrooms are browned and tender, add @gnocchi{8%oz} to pot of boiling water. Cook until tender ~{4%minutes}.
Drain.

Stir 1%tbsp butter, scallion whites, and remaining garlic powder into pan with mushrooms. Cook, stirring, until fragrant ~{30%seconds}.
Stir in ⅓%cup water, @mushroom stock concentrate{1%unit}, @cream cheese{3%tbsp}, and half the @parmesan cheese{¼%cup}. Cook, stirring, until combined and creamy ~{3%minutes}. Turn off heat.
Stir in roma tomato, another 1%tbsp butter, and @truffle zest{1%tsp} to taste. Season with salt and pepper.

Stir drained gnocchi into pan with sauce until thoroughly coated, adding water a splash at a time as needed.
Divide between bowls; top with scallion greens and remaining parmesan cheese. Sprinkle with as much garlicky panko breadcrumbs as you like and serve.