Cozy, creamy, and impossibly comforting, this skillet gnocchi dish brings together tender potato dumplings and a velvety cashew-based sauce infused with garlic, shallots, and fresh herbs. A splash of white wine adds brightness, while Panacheeza melts in for a rich, savory finish. Ready in under 30 minutes, it’s the kind of weeknight meal that feels indulgent but comes together effortlessly. Serve it steaming hot with an extra sprinkle of Panacheeza—because when is more ever optional?
Serves 2
Ingredients
1lb (500 g) Potato Gnocchi
Salt, for boiling
4 tbsp Olive Oil
1 shallot, finely chopped
3-4 garlic cloves, minced
1/4 cup white wine (or vegetable stock)
1 cup cashew cream sauce (1 cup hot water and ½ cup cashews, blended)
1/4 cup Panacheeza
1 tsp black pepper
1-2 tsp fresh thyme leaves
1 tbsp chopped fresh parsley (optional, for cooking)
Chili flakes, to taste (optional)
Drizzle of olive oil (optional)
Extra Panacheeza (never optional of course!)
Directions
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Bring a large pot of salted water to a boil. Cook the gnocchi according to the package directions, then drain, reserving about 1/2 cup of the cooking water.
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Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and sauté for 1-2 minutes until fragrant. Add the garlic and cook for 1 minute more.
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Pour in the white wine (or stock) and let it simmer for about 3 minutes until slightly reduced.
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Add the cashew cream sauce, stir and cook for 2-3 minutes, until slightly thickened. Season with salt, black pepper, and thyme. Add 1/4 cup of Panacheeza and mix well.
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Add the cooked gnocchi and parsley to the skillet.
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Stir gently until the sauce coats the gnocchi - add a splash of the reserved cooking water as needed to loosen the sauce.
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Serve warm, topped with more Panacheeza, parsley or, a pinch of chili flakes, and a drizzle of olive oil.
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Enjoy!
