Mushroom Lovers Gnocchi

🥘 Ingredients

• black pepper
  1 tsp
• butter
  3 tbsp
• button mushrooms
  8 oz
• cooking oil
  1 tbsp
• cream cheese
  2 oz
• garlic powder
  1 tsp
• grape tomatoes
  1 c
• mushroom gnocchi
  1 unit
• mushroom stock concentrate
  1 unit
• panko breadcrumbs
  ½ cup
• parmesan cheese
  1 c
• salt
  1 tsp
• scallions
  3 pieces
• truffle seasoning
  ½ tsp

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

   button mushrooms scallions grape tomatoes butter panko breadcrumbs garlic powder salt black pepper cooking oil mushroom gnocchi mushroom stock concentrate cream cheese parmesan cheese truffle seasoning

   button mushrooms: 8 oz, scallions: 3 pieces, grape tomatoes: 1 c, 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 c, truffle seasoning: ½ tsp
2. 

   2

   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.
3. 

   3

   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.
4. 

   4

   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.
5. 

   5

   Once mushrooms are browned and tender, add mushroom gnocchi to pot of boiling water. Cook until tender, ⏱️ 3 minutes . Drain.
6. 

   6

   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.
7. 7

   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.