Triple Mushroom Truffle Gnocchi
with Garlicky Panko & Parmesan
- Wheat
- Milk
Treat yourself to truffles with tonight’s ‘shroom-packed pasta. You’ll start with pillowy potato gnocchi, which you’ll cook until tender, then toss in a silky, savory sauce of sautéed button mushrooms, garlic powder, mushroom stock, cream cheese, and Parmesan. A swirl of butter and dusting of truffle zest take the rich and 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
8 ounce
Button Mushrooms
2 unit
Scallions
1 unit
Roma Tomato
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 teaspoon
Garlic Powder
1 unit
Mushroom Stock Concentrate
4 tablespoon
Cream Cheese
(Contains: Milk)
¼ cup
Parmesan Cheese
(Contains: Milk)
2 g
Truffle Zest
8.8 ounce
Gnocchi
(Contains: Wheat)
Not included in your delivery
2 teaspoon
Olive Oil
3 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a medium pot of salted water to a boil. Wash and dry all produce. • Trim and quarter mushrooms. Trim and thinly slice scallions, separating whites from greens. Dice tomato.
• 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 olive 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 tomato, 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, savory mushroom and truffle flavors, though some found the truffle overpowering 🍄.
- Ease of prep: Quick and simple to make, with several mentioning it was easy enough for beginners or kids to prepare.
- Suggestions: Consider pan-frying the gnocchi for better texture; some added protein like chicken or sausage for a heartier meal.
- Portions: Several found servings on the small side; adding a side salad or extra veggies could make it more filling.
- Texture: Some disliked the soft gnocchi texture; slicing mushrooms instead of quartering may improve the mouthfeel.
Reviews from our home cooks
Try searing off the gnocchi in a separate pan before you add them to the sauce, it adds an incredible upgrade to the texture of the dish! Garlic powder burns incredibly quickly, I suggest adding it after you have your panko crumbs to the color you want, off the heat. The residual heat of the pan will bloom the spice nicely without scorching it. Overall, this dish has an amazing depth of flavor! The truffle powder makes it!
Despite moldy mushrooms preventing this from being a true Triple Mushroom Truffle Gnocchi, it was VERY good still as just a double mushroom truffle gnocchi. Extremely satisfying and my husband even remarked how the gnocchi was the best he's ever had, and he even didn't mind that it didn't have meat (although the carnivore he is still grilled sausages for the side). I would definitely get this again, and I was very impressed with the customer support over the bad mushrooms. I hope to try this again how it was intended. Extremely indulgent.
This was my favorite by far of dishes I have done since starting this program. The triple mushroom gnocchi was to die for, packed with so many levels and flavors of mushroom in every bite. I paired it with a sundried tomato chicken breast for dinner. Nice Italian dish pairing for sure!
This is a fantastic meal & I WILL DEFINITELY ORDER AGAIN (IF I CONTINUE with HF). The mushroom & TRUFFLE flavors are fantastic - I cooked the gnocchi a little longer than with my last recipe & the whole meal was DELICIOUS !!
Maybe my favorite recipe so far. So good, the mushrooms were so good and I loved the gnocchi. The truffle powder was so different, and really made this meal stand out for me.
I know this is Triple Mushroom Truffle Gnocchi, but it was almost too much mushroom. The first few bites tasted really good, then it was just too much mushroom. It needed something else.
This is a delicious recipe. Produce was excellent quality. Best mushrooms, I couldn't have picked better myself. Follow the time for gnocchi to get it perfect.
This was SO good and is now one of my favorites. The truffle took this whole dish up several notches - and the truffle/ mushroom pairing is perfect - delicious! It inspired me to add this ingredient to my kitchen arsenal
The flavor of the gnocchi was amazing with the truffle zest, however, the serving size was too small for an entree. Should either be bigger or advertise this as a side dish.
Very tasty! The truffle flavor was fantastic. That said, I'd recommend going light on the water. I found that the mushrooms soaked up plenty of water while being washed--more than enough to give the sauce its desired consistency. Adding extra water (as the recipe suggested) just made it too thin.
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