Triple Mushroom Truffle Gnocchi

Name: Triple Mushroom Truffle Gnocchi with Garlicky Panko & Parmesan
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 8 ounce Button Mushrooms; 2 unit Scallions; 1 unit Roma Tomato; ¼ cup Panko Breadcrumbs; 1 teaspoon Garlic Powder; 1 unit Mushroom Stock Concentrate; 4 tablespoon Cream Cheese; ¼ cup Parmesan Cheese; 2 g Truffle Zest; 8.8 ounce Gnocchi; 2 teaspoon Olive Oil; 3 tablespoon Butter; Salt; Pepper

with Garlicky Panko & Parmesan

Recipe Development TeamPublished on June 02, 2021

4.4

(21.1K)

Get Free Steak + 10 Free Meals

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.

Tags:

Veggie

•No Oven

•Calorie Smart

Allergens:

Wheat

•Milk

The quantities provided above are averages only.

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

Total Time20 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

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

/ 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.

Utensils

•Medium Pot

•Large Pan

•Small Bowl

•Strainer

Instructions

1

• 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.

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 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.

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 tomato, 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.