Chicken & Mushroom Truffle Gnocchi
with Garlicky Panko & Parmesan
Chicken & Mushroom Truffle Gnocchi
Tender chicken and earthy mushrooms meet pillowy gnocchi in a rich truffle-kissed sauce, finished with garlicky panko and Parmesan for a crisp, savory bite.
Ingredients
For 2 servings
- 8 ounce Button Mushrooms
- 10 ounce Chicken Cutlets
- 4 tablespoon Cream Cheese
- 1 teaspoon Garlic Powder
- 8.8 ounce Gnocchi
- 1 unit Mushroom Stock Concentrate
- ¼ cup Panko Breadcrumbs
- 3 tablespoon Parmesan Cheese
- 2 unit Scallions
- 1 unit Tomato
- 2 g Truffle Zest
Additional Ingredients
- 3 tablespoon Butter
- 1 teaspoon Cooking Oil
- 2 teaspoon Olive Oil
- Pepper
- Salt
Swaps and substitutions
For a vegetarian version, swap the chicken for extra mushrooms or another hearty meatless protein, keeping the rest of the dish the same. For dairy-free needs, use a plain plant-based cream cheese and a dairy-free Parmesan-style topping; for wheat-free, use gluten-free gnocchi and breadcrumbs.
What to serve with it
Serve with a simple green salad or steamed broccoli to balance the rich, creamy gnocchi, and add lemon wedges or roasted cherry tomatoes for a bright finish. A crisp white wine or sparkling water with herbs also works well alongside the truffle and mushroom notes.
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