Cook gnocchi according to package instructions. Set aside.
Add olive oil and crushed garlic to a large pan/skillet over medium heat. Cook for 30 seconds. Stir in cashew sauce, pesto, nutritional yeast, salt, pepper, and ½ cup water. Whisk together and cook for 2 minutes, until the sauce thickens.
Stir in the cooked gnocchi, spinach, and ¼ cup water. Cover skillet with a lid. Cook for another 2 minutes and stir often. Add salt and pepper to taste.
I used cauliflower gnocchi, but feel free to use gnocchi traditionally made with potatoes. Both work great in this recipe.
Cooking instructions for the gnocchi may vary - use the directions indicated on its packaging.
I used my homemade pesto sauce, however, feel free to use store-bought pesto sauce in this recipe.
After being soaked overnight, cashew cream takes at most 5 minutes to make. If you forgot to soak the cashews, you can also boil them for 10-15 minutes and then blend them until smooth.