Triple Mushroom Truffle Gnocchi with with Garlicky Panko & Parmesan

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Triple Mushroom Truffle Gnocchi with with Garlicky Panko & Parmesan

INGREDIENTS

Serves: 2

8 ounces of button mushrooms
1 unit of roma tomato
1 teaspoon of garlic powder
4 tablespoon of cream cheese
2g of Truffle Zest
2 units of scallions
¼ cup of panko breadcrumbs
1 unit of mushroom stock concentrate
¼ cup of parmesan cheese
8.8 ounce of gnocchi

Utensils:
• Medium Pot
• Large Pan
• Small Bowl
• Strainer

DIRECTIONS

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. 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.

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.