Triple Mushroom Truffle Gnocchi

🥘 Ingredients

• Parmesan cheese
  ½ cup
• butter
  6 tbsp
• button mushrooms
  1 lb
• cream cheese
  1/2 c
• garlic powder
  2 tsp
• gnocchi
  17.6 oz
• mushroom stock concentrate
  2 unit
• olive oil
  2 tsp
• panko breadcrumbs
  ½ cup
• pepper
• roma tomato
  2 unit
• salt
• scallions
  2 unit
• truffle zest
  2 g

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

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

   button mushrooms: 1 lb, scallions: 2 unit, roma tomato: 2 unit
2. 

   2

   Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko breadcrumbs ; cook, stirring, until golden and toasted, 2-3 minutes. Stir in half the garlic powder (you'll use the rest later). Cook until just fragrant, ⏱️ 30 seconds . Season with salt and pepper . Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 6 tbsp, panko breadcrumbs: ½ cup, garlic powder: 2 tsp, salt, pepper
3. 

   3

   Heat a large drizzle of olive oil in same pan over medium-high heat. Add mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender, 5-7 minutes. Reduce heat to medium.

   olive oil: 2 tsp
4. 

   4

   Once mushrooms are browned and tender, add gnocchi to pot of boiling water. Cook until tender, 3-4 minutes. Drain.

   gnocchi: 17.6 oz
5. 

   5

   Stir 1 TBSP butter (2 TBSP for 4 servings), scallion whites, and remaining garlic powder into pan with mushrooms. Cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in 1/3 cup water (½ cup for 4), mushroom stock concentrate , cream cheese , and half the Parmesan cheese (save the rest for serving). Cook, stirring, until combined and creamy, 2-3 minutes. Turn off heat. Stir in tomato, another 1 TBSP butter (2 TBSP for 4), and truffle zest to taste. Season with salt and pepper.

   mushroom stock concentrate: 2 unit, cream cheese: 1/2 c, Parmesan cheese: ½ cup, truffle zest: 2 g
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. Sprinkle with as much garlicky panko as you like and serve.