Triple Mushroom Truffle Gnocchi

🥘 Ingredients

• butter
  3 tbsp
• button mushrooms
  8 oz
• cream cheese
  3 tbsp
• garlic powder
  2 tsp
• gnocchi
  8 oz
• mushroom stock concentrate
  1 unit
• olive oil
  1 tbsp
• panko breadcrumbs
  ½ cup
• parmesan cheese
  ¼ cup
• roma tomato
  1 piece
• scallions
  2 pieces
• truffle zest
  1 tsp

🍳 Cookware

• large pan
• small bowl

1. 

   1

   Wash and dry all produce. Bring a medium pot of salted water to a boil. Trim and quarter button mushrooms . Trim and thinly slice scallions , separating whites from greens. Dice roma tomato .

   button mushrooms: 8 oz, scallions: 2 pieces, roma tomato: 1 piece
2. 

   2

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

   butter: 3 tbsp, panko breadcrumbs: ½ cup, garlic powder: 2 tsp
3. 

   3

   Heat a large drizzle of olive oil 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.

   olive oil: 1 tbsp
4. 

   4

   Once mushrooms are browned and tender, add gnocchi to pot of boiling water. Cook until tender ⏱️ 4 minutes . Drain.

   gnocchi: 8 oz
5. 

   5

   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 , cream cheese , and half the parmesan cheese . Cook, stirring, until combined and creamy ⏱️ 3 minutes . Turn off heat. Stir in roma tomato, another 1%tbsp butter, and truffle zest to taste. Season with salt and pepper.

   mushroom stock concentrate: 1 unit, cream cheese: 3 tbsp, parmesan cheese: ¼ cup, truffle zest: 1 tsp
6. 

   6

   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.