Triple Mushroom Truffle Gnocchi

Name: Triple Mushroom Truffle Gnocchi with Philadelphia Cream Cheese, Garlicky Panko & Parmesan
Yield: 2 servings
Ingredients: 2 g Truffle Seasoning; 1/4 cup Parmesan Cheese; 8 oz Mushroom; 4 tbsp Cream Cheese; 1 Mushroom; 1 Tomato; 1/4 cup Breadcrumbs; 2 unit Scallions; 1 tsp Garlic Powder; 1 unit Gnocchi; 3 tbsp Butter, tbsp; 2 tsp Olive Oil, tsp

with Philadelphia Cream Cheese, Garlicky Panko & Parmesan

By Recipe0 System

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.

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

0.07 oz Truffle Seasoning
1/4 cup Parmesan Cheese
8 oz Mushroom
4 tbsp Cream Cheese
1 Mushroom
1 Tomato
1/4 cup Breadcrumbs
2 unit Scallions
1 tsp Garlic Powder
1 unit Gnocchi
3 tbsp Butter, tbsp
2 tsp Olive Oil, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

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. 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, stirring occasionally, until tender, 3-4 minutes, then 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, Philadelphia 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. TIP: If needed, add water a splash at a time until gnocchi is coated in a creamy sauce.

Divide between bowls; top with scallion greens and remaining Parmesan. Sprinkle with as much garlicky panko as you like and serve.