Triple Mushroom Truffle Gnocchi
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Triple Mushroom Truffle Gnocchi

Triple Mushroom Truffle Gnocchi

with Garlicky Panko & Parmesan

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.

No Oven
Calorie Smart

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

Total Time20 minutes
Prep Time10 minutes


serving amount

8 ounce

Button Mushrooms

2 unit


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


(Contains Wheat)

Not included in your delivery

2 teaspoon

Olive Oil

3 tablespoon


(Contains Milk)




Nutrition Values

/ per serving
Calories640 kcal
Fat36 g
Saturated Fat21 g
Carbohydrate68 g
Sugar7 g
Dietary Fiber4 g
Protein15 g
Cholesterol80 mg
Sodium1390 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.


Medium Pot
Large Pan
Small Bowl



• 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.

Toast Panko

• 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.

Cook Mushrooms

• 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.

Cook Gnocchi

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

Make Sauce

• 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.

Finish & Serve

• 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.