Mushroom Lover’s Gnocchi
with Garlicky Panko & Parmesan
- Milk
- Wheat
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.
Ingredients
2 g
Truffle Seasoning
¼ cup
Parmesan Cheese
4 tablespoon
Cream Cheese
(Contains: Milk)
4 ounce
Grape Tomatoes
1 unit
Mushroom Stock Concentrate
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
2 unit
Scallions
1 teaspoon
Garlic Powder
1 unit
Mushroom Gnocchi
8 ounce
Button Mushrooms
Not included in your delivery
3 tablespoon (tbsp)
Butter
(Contains: Milk)
2 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• 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.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, intense mushroom flavor, though some found it overwhelming; the truffle zest added depth for most 🍄
- Ease of prep: Generally easy to make, with clear instructions; some suggested pan-frying the gnocchi instead of boiling
- Suggestions: Consider using plain gnocchi for less mushroom intensity; add protein like chicken or shrimp for a heartier meal
- Portions: Several found the dish quite rich and filling, while others wished for larger portions or more gnocchi
- Texture: Some enjoyed the creamy sauce and tender gnocchi; others found the overall texture too soft or gummy
Reviews from our home cooks
Hello Fresh seems hell-bent on turning our attitudes about mushrooms -- up until now mostly negative in my household... but there was a previous recipe with portobellos and now this one which really DIGS IN on the mushroom flavors, and WOW! So delish! I normally shun shrooms and happily had a 2nd serving... with the panko really seals the deal on the taste and texture mix, so perfect, totally would do this one again
Delicious. Wasn't sure about the gnocchi texture at first, but paired really well with mushrooms. Lots of mushrooms were provided - delicious. Feel free to scale back on butter if desired. 1/2 of what the recipe called for was necessary. Get the water boiling first.
Amazingly rich! I was worried it would be over the top with the mushroom flavor, but it ended up being simply delightful. A really good cream of mushroom soup with bonus gnocchi <3
Love the mushrooms and how simple it is to make! The panko adds a nice variation in texture from the gnocchi. Perfectly two portions.
This was so good. Would definitely order again. I never knew mushroom gnocchi was a thing. Very flavorful and the panko crust made the dish. I would've never thought to do that.
This was tasty. But not as good as the regular gnocchi with mushrooms meal. The mushroom gnocchi just seemed to have less flavor.
Cooking gnocchi properly is tough as an extra 30 seconds can make a difference but, if you truly are a mushroom lover, the flavors are varied and intense.
This was my favorite recipe of the bunch. As a mushroom lover, this dish was phenomenal! The flavors complemented each other in the best of ways.
Amazing! The combination of the truffle zest and the garlic panko breadcrumbs with the gnocchi mushroom and sauce ... uniquely unforgettable!!!!!!
If you love mushrooms, you will love this dish. Added extra hot water to create more of a sauce. Do not overcook the Gnocchi, as they will become gummy.
