Chicken & Mushroom Truffle Gnocchi

🥘 Ingredients

• black pepper
  1 tsp
• butter
  3 tbsp
• button mushrooms
  10 oz
• chopped chicken breast
  8 oz
• cooking oil
  2 tbsp
• cream cheese
  2 oz
• garlic powder
  1 tsp
• gnocchi
  12 oz
• mushroom stock concentrate
  1 tbsp
• olive oil
  1 tbsp
• panko breadcrumbs
  ⅓ cup
• parmesan cheese
  ¼ cup
• salt
  1 tsp
• scallions
  2 pieces
• tomato
  1 piece
• truffle seasoning
  1 tsp
• water
  ⅓ cup

🍳 Cookware

• medium pot
• large pan
• small bowl

1. 

   1

   Bring a medium pot of salted water to a boil. Wash and dry produce. Quarter button mushrooms . Thinly slice scallions , separating whites from greens. Dice tomato .

   button mushrooms: 10 oz, scallions: 2 pieces, tomato: 1 piece
2. 

   2

   Melt butter 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 . Cook until just fragrant ⏱️ 30 seconds . Season with salt and black pepper . Turn off heat; transfer to a small bowl . Wipe out pan.

   butter: 1 tbsp, panko breadcrumbs: ⅓ cup, garlic powder: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
3. 

   3

   Heat cooking oil in same pan over medium-high heat. Stir in mushrooms and a pinch of salt. Cook, stirring occasionally, until browned and tender ⏱️ 6 minutes . Reduce heat to medium.

   cooking oil: 2 tbsp
4. 

   4

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

   gnocchi: 12 oz
5. 

   5

   Stir scallion whites, remaining garlic powder, and butter into pan with mushrooms. Cook, stirring, until fragrant ⏱️ 30 seconds . Stir in mushroom stock concentrate , cream cheese , half the parmesan cheese , and water . Cook, stirring, until combined and creamy ⏱️ 2 minutes . Turn off heat. Stir in chopped chicken breast , tomato, another butter , and truffle seasoning to taste. Season with salt and pepper.

   butter: 1 tbsp, mushroom stock concentrate: 1 tbsp, cream cheese: 2 oz, parmesan cheese: ¼ cup, water: ⅓ cup, chopped chicken breast: 8 oz, butter: 1 tbsp, truffle seasoning: 1 tsp
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. Drizzle with olive oil if desired. Sprinkle with as much garlicky panko as you like and serve.

   olive oil: 1 tbsp