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