---
title: Mushroom Lovers Gnocchi
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/mushroom-lovers-gnocchi-61795acf56e6435c1538f518
servings: 2
prep time: 5 minutes
cook time: 15 minutes
time required: 20 minutes
difficulty: Easy
allergens: [Milk, Wheat]
tags: [Veggie, Calorie Smart, Quick, Easy Cleanup, Comfort Food]
rating: 4.0
rating_count: 8600
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the rich, complex mushroom flavors, though some found it too intense
  - theme: Ease of prep
    text: Customers praised the simple instructions and quick cooking process
image: "https://images.recipes.furrysalamander.com/Pasta%20Recipes/mushroom-lover-s-gnocchi.avif"
---
@button mushrooms{8%oz}
@scallions{3%pieces}
@grape tomatoes{1%cup}
@butter{3%tbsp}
@panko breadcrumbs{½%cup}
@garlic powder{1%tsp}
@salt{1%tsp}
@black pepper{1%tsp}
@cooking oil{1%tbsp}
@mushroom gnocchi{1%unit}
@mushroom stock concentrate{1%unit}
@cream cheese{2%oz}
@parmesan cheese{1%cup}
@truffle seasoning{½%tsp}

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. Quarter grape tomatoes.

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

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

Once mushrooms are browned and tender, add mushroom gnocchi to pot of boiling water. Cook until tender, ~{3%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, cream cheese, and half the parmesan cheese. Cook, stirring, until combined and creamy, ~{2%minutes}. Turn off heat. Stir in tomatoes, another 1 tbsp butter, and truffle seasoning 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.