Chicken & Mushroom Truffle Gnocchi

🥘 Ingredients

• Parmesan cheese
  1 c
• black pepper
  1 tsp
• butter
  18 tbsp
• button mushrooms
  1 oz
• chopped chicken breast
  20 oz
• cooking oil
  2 tsp
• cream cheese
  1 tbsp
• garlic powder
  1 tsp
• gnocchi
  1 unit
• mushroom stock concentrate
  1 unit
• olive oil
  4 tsp
• panko breadcrumbs
  1 c
• salt
  1 tsp
• scallions
  1 unit
• tomato
  1 unit
• truffle seasoning
  1 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 (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions , separating whites from greens. Dice tomato .

   button mushrooms: 1 oz, scallions: 1 unit, tomato: 1 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, ⏱️ 3 minutes . Stir in half the garlic powder (you'll use the rest later). Cook until just fragrant, ⏱️ 30 seconds . Season with salt and black pepper . Turn off heat; transfer to a small bowl . Wipe out pan. Pat chopped chicken breast dry with paper towels and season all over with salt and pepper. Heat a drizzle of cooking oil in pan used for panko over medium-high heat. Add chicken in a single layer; cook, stirring occasionally, until browned and cooked through, ⏱️ 6 minutes . Turn off heat; transfer to a plate. Wipe out pan.

   butter: 6 tbsp, panko breadcrumbs: 1 c, garlic powder: 1 tsp, salt: 1 tsp, black pepper: 1 tsp, chopped chicken breast: 20 oz, cooking oil: 2 tsp
3. 

   3

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

   olive oil: 4 tsp
4. 

   4

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

   gnocchi: 1 unit
5. 

   5

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

   butter: 6 tbsp, mushroom stock concentrate: 1 unit, cream cheese: 1 tbsp, Parmesan cheese: 1 c, butter: 6 tbsp, truffle seasoning: 1 g
6. 

   6

   Stir drained gnocchi into pan with sauce until thoroughly coated, adding water a splash at a time until sauce reaches a creamy consistency. Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve. Serve chicken atop gnocchi.