Triple Mushroom Truffle Gnocchi

| By: Katie Wunsch |

A quick and delicious vegetarian meal! The soft gnocchi and mushrooms are juxtaposed with the crunchy panko breadcrumbs to add texture variety. This is the perfect warm, soft, and filling comfort food recipe! See the variation at the bottom if you wish to add tomatoes.

Ingredients

Yield: 2 servings

Prep time: 10 minutes

Cooking time: 20 minutes

• 2 scallions

• 8 button mushrooms

• ¼ cup panko breadcrumbs

• 1 teaspoon garlic powder

• 1 tablespoon mushroom stock concentrate

• 4 tablespoons cream cheese

• ¼ cup Parmesan cheese

• 3 tablespoons butter

• 1 cup gnocchi

• 1 tablespoon truffle zest

• Olive oil

• Salt & pepper

Cooking Instructions

1. Boil a pot of salted water

2. Wash scallions and mushrooms; quarter mushrooms; thinly slice scallions, separating whites from greens

3. Melt 1 tablespoon of butter in a pan over medium heat, add panko and cook, stirring until golden brown (2-3 minutes); add ½ teaspoon of the garlic powder; season with salt and pepper and stir; turn off heat and remove from pan; set aside for garnishing

4. In a pan, heat a drizzle of olive oil on medium high heat; add mushrooms and a pinch of salt and cook for 5-7 minutes; reduce heat to medium

5. Add gnocchi to boiling water and cook for 3-4 minutes

6. Add 1 tablespoon of butter, scallion whites, ½ teaspoon garlic powder, and mushrooms to pan and cook for 1 minute

7. Add 1/3 cup water, mushroom stock concentrate, cream cheese, and ⅛ cup Parmesan to mushroom pan and cook, stirring for 2-3 minutes; turn off heat

8. Drain gnocchi (it should have cooked for 3-4 minutes by now)

9. Add 1 tablespoon of butter to mushroom pan and stir until melted; add truffle zest to taste and season with salt and pepper

10. Add drained gnocchi to mushroom pan; stir to combine

11. Plate gnocchi; top with panko bread crumbs, remaining Parmesan, and scallion greens; Enjoy!

Notes

• Variation: The original recipe includes tomato, which I omitted because I don’t like tomatoes. To add them to the recipe, simply dice one Roma tomato, and add it to the mushroom pan in step 9.

• Credits: This recipe was taken from the HelloFresh website, a meal plan delivery service to which my family subscribed during the pandemic in an effort to minimize our trips out of the house (such as grocery shopping). I felt it was only fitting for the dish I chose as my midterm project to be a HelloFresh recipe, as those are what my family used throughout the quarantine. The link to the HelloFresh recipe is here.