Triple Mushroom Truffle Gnocchi with Garlicky Panko & Parmesan

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
• Kosher Salt
• Pepper

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. • 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.