Mushroom Lover's Gnocchi

🥘 Ingredients

• Parmesan cheese
  1 c
• black pepper
  1 tsp
• butter
  8 tbsp
• button mushrooms
  1 lb
• cooking oil
  4 tsp
• cream cheese
  1 tbsp
• garlic powder
  1 tsp
• grape tomatoes
  8 oz
• green onions
  1 unit
• mushroom gnocchi
  1-ounce
• mushroom stock concentrate
  1 unit
• panko breadcrumbs
  1 c
• salt
  1 tsp
• truffle seasoning
  1 g

🍳 Cookware

• medium pot
• large pan
• small bowl
• strainer

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 green onions , separating whites from greens. Quarter grape tomatoes .

   button mushrooms: 1 lb, green onions: 1 unit, grape tomatoes: 8 oz
2. 

   2

   Melt butter in a large pan over medium-high heat. Add panko breadcrumbs ; cook, stirring, until golden and toasted, ⏱️ 2-3 minutes . Stir in 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.

   butter: 6 tbsp, panko breadcrumbs: 1 c, garlic powder: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   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, ⏱️ 5-7 minutes . Reduce heat to medium.

   cooking oil: 4 tsp
4. 

   4

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

   mushroom gnocchi: 1-ounce
5. 

   5

   Stir butter (or butter as your butter supply allows?), scallion scallions, and remaining garlic powder into pan with mushrooms. Cook, stirring, until fragrant, ⏱️ 30 seconds . Stir in mushroom stock concentrate , cream cheese , and Parmesan cheese (save the rest for serving). Cook, stirring, until combined and creamy, ⏱️ 2-3 minutes . Turn off heat. Stir in tomatoes, another butter , and truffle seasoning to taste. Season with salt and pepper.

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