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Mushroom Lover’s Gnocchi

Mushroom Lover’s Gnocchi

with Garlicky Panko & Parmesan

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Treat yourself to truffles with tonight’s ‘shroom-packed pasta. You’ll start with tender, pillowy mushroom gnocchi, then toss them in a silky sauce of sautéed button mushrooms, mushroom stock, cream cheese, and Parmesan. A swirl of butter and dusting of truffle zest take the rich umami flavors to the next level. Garnish everything with crunchy, garlicky panko, then pour yourself a glass of wine and toast to a restaurant-worthy dinner.

Tags:VeggieCalorie Smart
Allergens:WheatMilkWheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

8 ounce

Button Mushrooms

2 unit

Scallions

4 ounce

Grape Tomatoes

¼ cup

Panko Breadcrumbs

(ContainsWheat)

1 teaspoon

Garlic Powder

1 unit

Mushroom Stock Concentrate

4 tablespoon

Cream Cheese

(ContainsMilk)

¼ cup

Parmesan Cheese

(ContainsMilk)

2 g

Truffle Zest

8.8 ounce

Mushroom Gnocchi

(ContainsWheat)

Not included in your delivery

2 teaspoon

Cooking Oil

3 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories620 kcal
Fat35 g
Saturated Fat21 g
Carbohydrate61 g
Sugar8 g
Dietary Fiber4 g
Protein16 g
Cholesterol80 mg
Sodium1380 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Large Pan
Small Bowl
Strainer
Instructionsarrow up iconarrow up icon
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1

• Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and quarter mushrooms. Trim and thinly slice scallions, separating whites from greens. Quarter tomatoes.

2

• Melt 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add panko; cook, stirring, until golden and toasted, 2-3 minutes. • Stir in half the garlic powder (you’ll use the rest later). Cook until just fragrant, 30 seconds. Season with salt and pepper. • Turn off heat; transfer to a small bowl. Wipe out pan.

3

• Heat a large drizzle of 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.

4

• Once mushrooms are browned and tender, add gnocchi to pot of boiling water. Cook until tender, 3-4 minutes. Drain.

5

• Stir 1 TBSP butter (2 TBSP for 4 servings), scallion whites, and remaining garlic powder into pan with mushrooms. Cook, stirring, until fragrant, 30 seconds. • Stir in 1⁄3 cup water (½ cup for 4), stock concentrate, cream cheese, and half the Parmesan (save the rest for serving). Cook, stirring, until combined and creamy, 2-3 minutes. Turn off heat. • Stir in tomatoes, another 1 TBSP butter (2 TBSP for 4), and truffle zest to taste. Season with salt and pepper.

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.